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Semolina Flour. Made from durum wheat, semolina flour has a high protein content (close to that of bread flour at 13 percent). The gluten helps dough get stretched thin without breaking or ...
Semolina is the name given to roughly milled durum wheat mainly used in making pasta [3] and sweet puddings. 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.
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat , although it represents only 5% to 8% of global wheat production. [ 6 ]
Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses.
Semolina flour is the ground endosperm of durum wheat, [51] producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. [ 51 ] [ 52 ] Another major component of durum wheat is protein which plays a large role in pasta dough rheology. [ 59 ]
Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
If all parts of the kernel are used in the same relative proportions as they exist in the original kernel, then the flour is considered whole grain. [citation needed] Under the Food and Drug Regulations, up to 5% of the kernel can be removed to help reduce rancidity and prolong the shelf life of whole-wheat flour. The portion of the kernel that ...