Semolina flour and its benefits

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The culture of cereals emerged around 11,000 BC and represented an evolution in terms of society and technology for humans. In terms of cultivation, wheat is the second most planted cereal in the world, second only to corn.

Third, comes rice, with its greater predominance among Asians. These three cereals are basic components of human food in various places around the world and symbolize fertility, calm and the unity of people around the table.

Wheat is widely used in cooking for the production of breads, pastas, cakes, cookies and it is difficult to imagine that in our daily lives we do not use it in various preparations and dishes, however, not in its fresh form.

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But do you know the variety of semolina wheat? After all, what is Semolina?

Semolina comes from an imported and tougher variety of the grain. It is most used for the production of pasta such as pasta, lasagna or gnocchi.

THE semolina flour it is harder, and has a grainy and coarse texture than that of ordinary flour. Its use guarantees a series of health benefits and is a prominent ingredient in several culinary recipes.

Differences between common flour and semolina flour

The flour as we know it is derived from the milling of wheat and its processing. In Brazil, white and wholemeal flour is mostly derived from the wheat species known as Triticum aestivum, a grass widely cultivated in Brazilian soil.

This variety is less hard, less dense and more commonly used for the production of light flours, a fundamental ingredient for breads, cakes and cookies.

THE semolina flour it is a by-product of the T. durum wheat milling, which is imported and is harder, ideal for the production of pasta such as pasta or lasagna.

Semolina flour preserves nutrients

Because of its more granular and hard texture, during the grinding of semolina flour, its nutrients are preserved, after all, there is not as much damage to the grains as with ordinary white or whole flour. This guarantees a greater amount of proteins and vitamins of the B complex in the preparation of pasta.

Can be used to prepare various recipes

Although semolina flour is more used for the production of pasta such as pasta, it can and should be used in other recipes to give it a different flavor. A well-known recipe is the semolina bread, which accompanied by a good coffee provides an incomparable flavor. Not to mention the production of homemade pasta, such as gnocchi and pasta, which give a special flavor to any preparation.

Flour can also be a delicious and viable alternative to thicken soups and broths.

It has more protein than white flour

The variety of grain that produces semolina flour has a higher amount of B-complex proteins and vitamins compared to ordinary flour. In addition, carbohydrate absorption is slower, reducing its glycemic index during consumption. A viable alternative for those who want to lose weight.

Texture suitable for the masses

Semolina flour has the texture suitable for pasta production, as the grain’s hardness allows for the ideal cooking of the pasta for the addition of hot sauces or fillings.

Also ideal for recipes homemade pasta and fresh. Adherents of veganism commonly use flour in their pasta, cake and bread recipes as well, as a healthier and tastier alternative.

THE flour in semolina has a number of benefits in its use. We hope you have enjoyed the tips and to know more about wheat and this variant so present on the table of people from all over the world. Keep following our tips here!