Flours compare table for Semolina

Semolina flour is a type of flour that is coarsely ground from durum wheat, a hard wheat variety known for its high protein and gluten content. It has a distinct texture and is commonly used in a variety of culinary applications, especially in the making of pasta and certain baked goods.

Compare Semolina:

Flour Calories Fat SaturatedFat Carbs Sugar Fibre Protein Iron
Semolina (100g)357 kcal1.2 g0.7 g74 g2.4 g4.8 g12 g3.43 mg
Almond (100g) 571 kcal 50 g 3.6 g 21 g 7.1 g 14 g 21 g 3.57 mg
Brown rice (100g) 363 kcal 2.8 g 0.6 g 76 g 0.7 g 4.6 g 7.2 g 1.98 mg
Buckwheat (100g) 335 kcal 3.1 g 0.7 g 71 g 2.6 g 10 g 13 g 4.06 mg
Chia Seeds (100g) 486 kcal 30.7 g 3.3 g 42.1 g 0.01 g 34.4 g 16.5 g 7.7 mg
Chickpea (100g) 387 kcal 7 g 0.6 g 57 g 0.5 g 11 g 22 g 5 mg
Coconut (100g) 400 kcal 13 g 13 g 60 g 20 g 33 g 20 g 6.67 mg
Corn (100g) 361 kcal 3.9 g 0.5 g 76.8 g 0.6 g 7.3 g 6.9 g 2.4 mg
Flaxseed (100g) 534 kcal 42 g 4 g 29 g 2 g 28 g 18 g 5 mg
Millet (100g) 375 kcal 3.5 g 0.7 g 74 g 1 g 7 g 11 g 2.5 mg
Oats (100g) 389 kcal 0.6 g 1.2 g 66.3 g 0.9 g 10.6 g 16.9 g 4.7 mg
Psyllium husk (100g) 354 kcal 0.6 g 0.1 g 88 g 0.5 g 80 g 1.5 g 16 mg
Quinoa (100g) 368 kcal 7.5 g 1.6 g 69 g 3.6 g 7 g 10 g 4.8 mg
Red lentils (100g) 116 kcal 0.4 g 0.1 g 20 g 1.8 g 7.9 g 9 g 3.3 mg
Soya (defatted) (100g) 330 kcal 1.2 g 0.8 g 38.4 g 18.9 g 17.5 g 47 g 9.2 mg
Tapioca (100g) 349 kcal 0.2 g 0.1 g 85 g 3.5 g 1.2 g 0.6 g 1 mg
White rice (100g) 359 kcal 1.3 g 0.1 g 80 g 0.1 g 0.5 g 6.9 g 0.22 mg
White wheat (100g) 364 kcal 1 g 0.2 g 76 g 0.3 g 2.7 g 10 g 1.17 mg
Whole grain wheat (100g) 340 kcal 2.5 g 0.4 g 72 g 0.4 g 11 g 13 g 3.6 mg

Here are some key characteristics and features of semolina flour::

  • Durum Wheat Origin:

    Semolina is made from durum wheat, a robust wheat variety that is well-suited for growing in arid climates. Durum wheat has a high protein content and is amber in color.

  • Coarse Texture:

    Semolina flour is coarser in texture compared to all-purpose flour. The coarseness comes from the larger particles of endosperm left after milling durum wheat.

  • High Protein Content:

    Semolina is prized for its high protein content, which contributes to the development of gluten. This makes it suitable for producing elastic and firm pasta dough.

  • Gluten Formation:

    When semolina flour is mixed with water, the gluten proteins in the durum wheat form a strong network. This gluten network gives pasta its structure, allowing it to maintain its shape during cooking.

  • Pale Yellow Color:

    Semolina flour is typically pale yellow in color, which adds a warm hue to pasta and certain baked goods.

  • Pasta Making:

    Semolina is a traditional choice for making pasta, including popular varieties like spaghetti, fettuccine, and couscous. The coarse texture helps the pasta hold sauces and gives it a satisfying bite when cooked.

  • Bread and Baking:

    While not as common as all-purpose or bread flour in bread baking, semolina can be used to add texture and flavor to bread, especially in artisanal and specialty bread recipes.

  • Desserts:

    Semolina flour is also used in certain desserts, such as halva and puddings. Its ability to absorb liquids and create a creamy texture makes it suitable for various sweet dishes.

  • Nutritional Content:

    Semolina is a good source of several nutrients, including protein, fiber, B vitamins, and minerals like iron and magnesium.

  • Storage:

    Like other flours, semolina should be stored in a cool, dry place to prevent it from becoming rancid. Some people prefer to store it in the refrigerator or freezer for an extended shelf life.

Semolina flour is appreciated for its unique qualities and is a staple in many kitchens, particularly in regions where pasta-making is a culinary tradition. Its versatility extends beyond pasta to various dishes, providing a distinctive texture and flavor to a range of recipes.