Ingredient Information

Function

Durum wheat semolina flour comes from durum wheat, the hardest of wheat varieties. It is high in protein and gluten making it an ideal grain for pastas and bread. Durum semolina flour and durum wheat semolina are used in pastas, breads, cereals and puddings. Durum semolina flour, durum wheat semolina and whole grain semolina four all come from durum wheat but differ in their manufacturing and nutrient content.

Durum wheat semolina flour is the most nutritious of the durum wheat flours and contains the entire whole grain including the bran, germ, and endosperm. Durum wheat semolina flour will have a yellowish hue to it and will have a coarse grind.

Other Use and Industries

Durum wheat semolina flour of a non-human grade is used in livestock feed.

Health Effects

Durum wheat semolina flour contains a good amount of protein, potassium, niacin, folate, protein and magnesium.

Origins

Durum wheat flour has been used for centuries and as far back as 7000 B.C. Durum wheat flour is collected, washed of impurities, and tempered in water for eight hours to make the separation of endosperm from bran occur more easily. The durum wheat flour then goes through a milling and sifting process until the desired texture and coarseness of the grain is achieved. Durum wheat flour is the coarsely milled yellow endosperm of durum wheat giving semolina its yellow color.