Semolina
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,506 kJ (360 kcal) |
72.83 g | |
Dietary fiber | 3.9 g |
1.05 g | |
Saturated | 0.15 g |
Monounsaturated | 0.124 g |
Polyunsaturated | 0.43 g |
12.68 g | |
Niacin (B3) | 21% 3.31 mg |
Vitamin B6 | 6% 0.1 mg |
Folate (B9) | 18% 72 μg |
Vitamin B12 | 0% 0 μg |
Vitamin C | 0% 0 mg |
Copper | 22% 0.2 mg |
Iron | 7% 1.23 mg |
Magnesium | 11% 47 mg |
Phosphorus | 11% 136 mg |
Potassium | 4% 186 mg |
Selenium | 14% 7.74 μg |
Sodium | 0% 1 mg |
Zinc | 10% 1.05 mg |
Other constituents | Quantity |
Water | 12.67 g |
†Percentages estimated using US recommendations for adults.[1] |
Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings.[2] The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well.
Etymology
Semolina is derived from the
Production
Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the
Types
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color.[6] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Common names in other languages include:
- Italian: semola di grano duro; coarse (no descriptor), fine rimacinata
- Greek: simigdáli σιμιγδάλι; coarse chondró χονδρό, fine psiló ψιλό
- Arabic: samīd سميد; coarse ḵašin خشن, fine nāʿim ناعم
- Turkish: irmik; coarse iri, fine ince
- Pakistani (Urdu): sooji سوجی
- Hindustani: baṃsī ravā, bansi rava बंसी रवा (milled only coarse, not fine)
Semolina made from common wheat (
- Assamese: sūjī চুজি
- Bangla: śūjī সুজি
- Gujarati: sōjī સોજી
- Hindustani: sūjī सूजी/سوجی, or ravā रवा; coarse moṭī मोटी, fine bārīk बारीक
- Kannada: rave ರವೆ
- Malayalam: ṟava റവ
- Dhivehi: ravā ރަވާ
- Marathi: ravā रवा
- Nepali: sūjī सूजी
- Punjabi: sūjī ਸੂਜੀ
- Sinhala: rulang රුලං
- Tamil: ravai ரவை
- Telugu: ravva రవ్వ
Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g., rice semolina and corn semolina. Corn semolina is commonly called grits in the United States.
Dishes
Savory
In
In Italy, (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. Semolina can also be used for making a type of gnocchi called gnocchi alla romana, where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel.
Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.
In much of
In Pakistan and North India semolina is called sooji, and in
Sweet
In the UK, the flour is mixed with hot milk, sugar and vanilla to make a warm pudding dessert. It has fallen out of favour in recent times due to the slight coarseness that the grains retain. Prior to 1980 it was a staple pudding served in school lunches.
In e.g.
A baked dish containing semolina called migliaccio is present in the Neapolitan tradition in Italy; it is a mixture of ricotta, vanilla and citrus peel, similar to the filling in sfogliatelle, with added semolina flour to obtain a simple, firm cake.
In Slovakia, Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Romania, Ukraine, Belarus, Israel, and Russia, it is eaten as a breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland, and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name) or debessmanna (Latvian name).
In the
In Indian sub continent, semolina (called Rava, suji or shuji) is used for such sweets as
are made with semolina.In baking
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.[citation needed]
See also
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ "Semolina - Definition". Merriam-Webster. Retrieved 2017-04-01.
- ^ "Semolina". Oxford English Dictionary. Retrieved August 25, 2019.
- ^ "semolina". The American Heritage Dictionary. Houghton Mifflin Harcourt Publishing Company. Retrieved August 25, 2019.
- ^ Wayne Gisslen (2001), Professional Baking, John Wiley & Sons
- ^ "Semolina Flour". Spiritfoods. Archived from the original on 6 September 2012. Retrieved 21 September 2012.
- ISBN 978-1-74059-974-0.
External links
- Media related to Semolina and wheat farina at Wikimedia Commons
- "Semolina". Merriam-Webster.com Dictionary.