What is Tomolina?

Semolina, also called duurum flour, is an endosperm of the wheat duurum. Coarse ground, semolina primary use is in the production of pasta and couscous. The endosperm is separated from the bran through sieves during the milling process. It is then dimmed to flour. Semolina contains protein, potassium, iron, magnesium, phosphorus, sodium, zinc and fat, but not saturated fat or cholesterol. Endosperm is the core of the core of the wheat. It is a tissue that develops about the time when the seed is fertilized and surrounds the seed to provide nutrition during development.

Separated endosperm, before it is dimmed to flour, is used to produce couscous in North Africa and Bulgar in Turkey, Cyprus and Levant. Endosperm wheat is yellow and flour made of it has an amber color. The dough made of semolina flour is very strong and retains its shape while cooking, so it is ideal for making pasta.

In North America and Europe, Smolina flour is used to make a sweet pudding that is served warm. Similar porridge with breakfast is common inSweden, Estonia, Finland, Latvia and Russia. The flour is also used in popular desserts in India, Greece, Cyprus, Turkey, Iran and Pakistan.

Smolina flour is also used in the production of bread around the world. It is added to soups and stewed meat as a thickener. Sometimes it is used as a Soufflés base and can be prepared as a polenta. In North America, Semolina tends to be coarser because she is chipped. There is a soil in European mills and has a finer texture.

The word "semolina" can also refer to several other things. Usually refers to cereals with a hot breakfast, which is made of endosperm of wheat variety, which is a softer nesturum wheat. Sometimes it concerns a product of wheat that is cooked and produced in foods for infants and older people. It can also refer to any coarse ground grain, such as the rice half or the corn half.