Durum wheat semolina flour a product that we often use to make homemade pasta and bread. Let's find out more about all its properties, how to use it best and choose one of higher quality.
Don't store avocado like this: it's dangerousWhat is durum wheat semolina flour, what are its properties, what are the best uses to enhance its benefits
La Durum wheat semolina flour it is a product that we often use to make homemade pasta e bread. Let's find out more about all his property, how to best use it and choose a higher quality one.
First, an important distinction must be made between soft wheat and durum wheat. From these two different species of wheat very different flours are obtained.
From soft wheat we get:
- wholemeal flour
- Semi-wholegrain flour (type 2)
- 1 type flour
- Farina 0
- Flour 00 (the most refined)
From durum wheat instead we get:
- Whole wheat semolina
- Semolina
- Re-milled semolina (the most refined)
La durum wheat flour it immediately distinguishes itself from flours obtained from soft wheat thanks to its characteristic yellowish color and grainy texture compared to that of white flour.
To learn more about the "flours" topic see also:
- 00, 0, 1, 2 AND WHOLEMEAL WHEAT FLOURS: LET'S CLEAR
- 10 FLOURS ALTERNATIVE TO FLOUR 00
- FLOUR 00 IS HARMFUL FOR HEALTH: THIS IS WHY
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Durum wheat semolina flour, properties
The flour of durum wheat flour, compared to flours obtained from soft wheat, it is richer in protein and if chosen in the wholemeal variant it is a complete food that keeps intact all the characteristics of the grain from which it is obtained. It is therefore rich in fiber, vitamins, mineral salts and by the way it has a lower glycemic index thanks to the presence of complex carbohydrates inside.
This type of carbohydrate provides the body with a gradual release of energy over time, this concretely allows to avoid glycemic peaks and subsequent sudden drops.
The typical yellow color of durum wheat indicates the presence of carotenoids (lutein and beta-carotene) antioxidant substances particularly beneficial in counteracting cellular aging. Therefore, products made with durum wheat semolina flour have interesting antioxidant qualities.
It is a flour rich in gluten and therefore not suitable for the diet of people with celiac disease.
To recap durum wheat semolina flour is:
- protein
- Rich in fiber
- Contains vitamins and minerals
- It is antioxidant
- It has a lower glycemic index than flours produced from soft wheat
- Contains gluten
Durum wheat flour, benefits
I benefits of durum wheat semolina flour, especially if you choose the integral variant, both a intestinal level that on reduction of cholesterol and blood sugar, thanks to the presence of fiber and other substances in which this flour is rich.
It is also a fairly protein food, therefore useful for those who follow a vegetarian or vegan diet. It must also be considered that the carotenoids, the other antioxidant substances but also the fibers present within the durum wheat grain, have shown some degree of protection against some cancers in particular that to the colon.
In summary, eating wheat semolina flour (always if associated with a healthy diet overall) benefits can be obtained with respect to:
- Constipation or other gastrointestinal problems
- High blood sugar
- High cholesterol
- Cancer prevention
Which semolina flour to choose?
As always, we advise you to buy foods of organic origin and wholemeal as possible. So even in the case of durum wheat semolina it is good to choose the organic variants, perhaps by contacting a trusted farmer in your area, avoiding, when possible, industrial flours.
There are also ancient variants of durum wheat such as the Senatore Cappelli or the Saragolla, but you can find many others depending on the region of origin.
So remember to buy durum wheat semolina flour:
- Whole wheat
- Biological
- Coming from a trusted farmer, better if at 0 km
The uses of durum wheat semolina flour
Durum wheat semolina flour is mainly used for make the pasta, both industrial and home-made, but more and more often there are also other products made from this flour, for example bread, pizza and focaccia.
The durum wheat semolina, compared to that of soft wheat, it works very well and absorbs a greater amount of water this guarantees a higher production yield and shelf life. It is used not only for savory preparations but also to make desserts such as cakes and biscuits or for breading.
When using this flour the preparations will have a very characteristic yellowish color. With durum wheat semolina flour you can make among other things:
- Durum wheat semolina bread (famous for example that of Altamura)
- Carasau bread
- Orecchiette
- Come on
- strangozzi
- cavatelli
- Focaccia bread
- Pizza
- friselle
- Biscuits
- Desserts
- semolina soup
Recipes with durum wheat semolina flour
Durum wheat semolina lends itself to the creation of various sweet and savory recipes. With semolina you can make not bread, pasta and focaccia but also delicious recipes such as semolina gnocchi.
We present some of them:
- HOME MADE SEMOLINA BREAD WITH MOTHER PASTA
- BREAD OF SEMOLINA AND LUPINE FLOUR (RECIPE WITH MOTHER YEAST)
- GNOCCHI ALLA ROMANA: THE TRADITIONAL RECIPE AND 9 VARIATIONS OF SEMOLINO GNOCCHI
- FOCACCIA WITH ROSEMARY, THE RECIPE WITH MOTHER PASTA AND SEMOLINA FLOUR
- 12 TYPES OF PIZZAS AND FOCACCE TO PREPARE WITH MOTHER PASTA
You often use durum wheat semolina flour, which recipes do you do best?
