There are many reasons why Italian cuisine has gained world recognition. Here is an amazing taste, and the relative simplicity of dishes, and their numerous variations, and many subtleties, the knowledge of which distinguishes a master from just a good cook. And one of these subtleties is the use of special flour when preparing various pastries and pasta products. We are talking about semola flour. And today we will tell you about it in more detail.
What is semola?
In short, it is durum wheat semola. It is semola, not flour. In case anyone isn't aware, they differ in two key parameters - particle size and place of origin. In flour, particles are up to 0.06 mm maximum, and in semolina - from 0.25 mm minimum. And for flour, the soft outer parts of the grain are used, which are then ground to a fine consistency, and for grits, that is, semolina, the harder inner parts are used, which are not ground, but crushed.
If you take special hard varieties of wheat or, as they are also called durum, it is even more difficult to grind them, so the grain is larger, the fiber in it is better preserved, as well as various vitamins with microelements. This is what it is called Semola in Italy. For reference, regular flour is also available there. Only it is called the term "farina".
But why is semola almost always called flour and not semolina? Because that's how it happened historically. The translators, who were not particularly familiar with the intricacies of grain processing, decided that fine, white, loose and the kind that goes into baking is definitely flour. And others followed them. Despite the fact that in the past there was even a special domestic standard for semolina T - that is, durum wheat semolina. But you still won't be wrong if you still call semola flour.
One more important point. There is semola, and there is semolina. They are not the same thing - they have particles of different sizes. In the first case, they are larger, in the second - smaller. In semolina, they are almost comparable in size to ordinary flour. In addition, there is also Semola integrale - this is when the grain is not previously divided into fractions, but is ground whole. It has even more fiber and protein, but due to its low gluten content, it is not suitable for making dough and baking. Only for cereals and soups.
Benefits for health
Due to the fact that the inner parts of the grains of durum wheat varieties are used in the production of semolina, they contain much more protein and fiber than in ordinary semolina or flour. In addition, there is more carotene, which causes the yellowish shade of the particles. And in addition to them, there is still a large amount of vitamins of group B, PP and E, iron, phosphorus, manganese, potassium and magnesium. At the same time, the carbohydrates contained in semolina are not quickly and easily digested, as in flour, but on the contrary, they are slow. Therefore, the glycemic index of this product is low.
As for the specific health benefits, due to its high fiber content, semola flour helps to reduce weight, reduce the level of low-density lipoproteins in the blood, and reduce the risk of coronary heart disease and atherosclerosis. Plus, it normalizes blood sugar, so it is useful for diabetics.
Application in cooking
There are many applications of semolina in cooking. Example:
During the preparation of various pastries - dough for pizza, pies, bread and similar products.
In the production of noodles and various homemade pasta products.
As an ingredient for milk pudding or porridge.
As a thickener for sauces or stew.
As a sprinkle for baking to provide a more pronounced crust. The same trick works even with baked potatoes.
When making sweets, it is, for example, mixed with almonds, oil, honey and pine nuts.
As for practical disadvantages, they are also there. Semola tolerates room temperatures and humidity a little worse than flour and semola, so it should be stored either in the refrigerator or in a hermetically sealed container. But even in this case, it will not be able to preserve its nutritional properties for a long time.
In addition, semola still contains gluten, so it is not suitable for people with gluten intolerance. As well as those who are allergic to wheat of any kind.
Where to buy?
If the described properties are of interest to you, then we hasten to reassure you - it is not necessary to order semola flour from abroad. It has been brought to us for a long time and steadily, although you can find it either in stores with goods from Italy, or in points where everything related to healthy food is sold. Although, it costs almost 2, or even more, times more expensive than the types of flour we are used to. But if you value your health and like to eat deliciously, then agree that this is not such a big price for pleasure.
