Semolina is made from Semolina: properties, what it is and what it is made of

Who among us does not know about semolina? Probably each of us in childhood was fed porridge from this cereal. Have you ever thought about what semolina is made of? Semolina (or simply semolina) is made from wheat grains with a grain diameter of 0.25 to 0.75 mm.

Semolina is produced in three grades:

• M - from soft glassy and semi-glassy wheats,
• T - from solid,
• MT - from a mixture of hard and soft wheats.

Groats brand M is made from soft varieties of wheat. It has opaque white grains. It boils quickly and gives the greatest increase in volume. Porridge from it is homogeneous in texture and good taste.

Groats brand T is made from soft varieties of wheat. In appearance, it is a translucent grain of yellow color, with vitreous sharp edges.

Groats of the MT brand are made from a mixture of soft and durum wheat. This brand of cereals is variegated in color and heterogeneous in shape.

Benefit and harm

Semolina, like all products, has its own useful and not very properties. Of course, there are more benefits from its use, but do not forget about some of its not very useful properties.

Beneficial features

First of all, the benefit of semolina is that its preparation takes very little time, which means that most of the nutrients are preserved.

Due to the low fiber content in its composition, doctors recommend using semolina in the postoperative period, as well as with severe exhaustion.

Semolina has a beneficial effect on the gastrointestinal tract, because. has a calming effect on gastritis and ulcer pain.

The presence of potassium in the composition has a beneficial effect on the functioning of the heart, and B vitamins help the nervous system to function normally.

Harm

Despite the above advantages of semolina, it can also have a negative effect on the human body.

Semolina contains gluten in its composition, which is not beneficial for our body. This is especially dangerous for people who have gluten intolerance, because. they may develop a disease - celiac disease, in which the intestinal mucosa begins to thin and the process of absorption of nutrients is disrupted.

Gluten gives splendor to bread, but for the body it is not very useful.

Semolina also contains phytin, which includes phosphorus. Phosphorus, in turn, does not allow calcium to enter the blood. Therefore, dishes with semolina should be consumed along with foods rich in calcium.

Most of all, due to the harmful effects of semolina, children can suffer, especially those under the age of 1 year. Due to the consumption of a large number of dishes from this cereal and due to the lack of calcium caused by this, negative processes such as:

• weakening of the immune system
• poor development of muscles and bones,
• the appearance of signs of rickets,
• deterioration in blood clotting.

All this does not mean the complete exclusion of this cereal from the child's diet, but a doctor should be consulted before regular feeding with dishes from this cereal, especially for a child under 1 year of age.

Composition and energy value

The presence of useful and harmful properties depends on the composition of the product, the use in diets depends on the energy value and calorie content. Below is the full composition and energy value of semolina.

Nutritional value per 100 grams:

• Proteins - 10.3 g
• Fats - 1 g
• Carbohydrates - 67.4 g
• Dietary fiber - 3.7 g

Vitamins:

• Vitamin B1 0.14 mg
• Vitamin B2 0.04 mg
• Vitamin B6 0.17 mg
• Vitamin B9 23 mcg
• Vitamin E 1.5 mg
• Vitamin PP 3 mg
• Niacin 1.2 mg

Macronutrients:

• Potassium 130 mg
• Calcium 20 mg
• Silicon 6 mg
• Magnesium 18 mg
• Sodium 3 mg
• Sulfur 75 mg
• Phosphorus 85 mg
• Chlorine 21 mg

Trace elements:

• Aluminum 570 mcg
• Boron 63mcg
• Vanadium 103 mcg
• Iron 18 mg
• Cobalt 25 mcg
• Manganese 0.44 mg
• Copper 70 mcg
• Molybdenum 11.3 mcg
• Nickel 11.5 mcg
• Tin 3.2 mcg
• Titanium 8.9 mcg
• Fluorine 20 mcg
• Chromium 1 mcg
• Zinc 0.59 mg

calories

Semolina porridge with butter

Dry calorie semolina - 330 kcal. You won’t eat dry semolina, so below are the approximate calorie values ​​\u200b\u200bfor different dishes with its addition:

• Semolina porridge on the water - 80 kcal.
• Semolina porridge with milk - 98 kcal.
• Cottage cheese casserole with semolina - 163 kcal.
• Cheesecakes with semolina - 230 kcal.

Calorie values ​​are approximate and may vary due to when preparing dishes, different proportions and types of products are used (for example, milk with different percentages of fat content).

Application

The main use of semolina is the preparation of various dishes with it, such as cereals, casseroles, cheesecakes, etc.

Also, fishermen use semolina to prepare bait (for example, talker) or to prepare bait.

How much to cook

Usually, everyone cooks semolina in their own way and it depends on the cooking recipe, but the average cooking time for semolina when cooking porridge is only 3 to 5 minutes, regardless of whether you cook it on water or milk.

This cereal is one of the leaders in terms of cooking speed, and this is due to the fact that the diameter of the cereal is quite small.

How to choose

It is desirable to choose groats of brand T, because. it is made from durum wheat, which means that its glycemic index is lower than that of the MT and M brands. A low glycemic index is better for our body in terms of gaining excess weight.

When choosing semolina, you should pay attention to the color and appearance of the product. The groats should be about the same size and color. The presence of foreign objects and insects in the croup is not allowed.

When buying in a closed package, you should pay attention to the expiration date, the presence of the GOST standard, because. in such a package there is no way to see the appearance of the cereal.

How to store and expiration date

For storage, after purchase, it is advisable to pour it into a glass jar or other container with a tight lid.
It should be stored in a dark place at room temperature and humidity no more than 70%.

Under the storage conditions, the shelf life of semolina is from 7 to 10 months.

Watch the video fragment of the Galileo program about semolina:

Semolina - what cereal is it made from? Composition of semolina, benefits for the body, an overview of the best brands on the market

What cereal is semolina obtained from

The main properties make semolina nutritious and healthy. This is due to the origin of the product. It requires certain varieties of wheat to be crafted. Semolina is obtained after cutting the grains, the particles are obtained with a diameter of at least 0.5 mm.
The variety of cereal has an impact on the finished cereal, which has a different category. Upon receipt of raw materials with category “M”, it means that a soft wheat variety was used.
The category designation "T" indicates that hard grades were used. Sometimes there is a mixture of two cereals, in this case they designate the brand "MT".

The composition of semolina, characteristics and calorie content

Semolina is rich in useful and nutritious elements:

• vitamins E, B1, B2, as well as B9 and PP
• besides this, mineral salts, among them there are sodium and phosphorus, magnesium and potassium, there is iron and zinc, cobalt, along with fluorine and amino acids
• one of the main antioxidants in the product is vitamin E. Due to its effectiveness, the nervous system and the human brain work properly. Semolina porridge calms a person in case of breakdowns or nervous disorders

Groats are not subject to long-term cooking, and after cooking they are quickly absorbed in the body. At the same time, physical strength is restored, the body is cleansed, getting rid of excess fats, as well as harmful substances.
100 grams of semolina contains 328 kcal. In addition, it contains 10.3 g of proteins, 1 g of fats, and 70.6 g of carbohydrates.

Advice! Ready-made groats prevent the formation of cancerous tumors. With proper use of semolina, you can avoid high cholesterol, it is great for people with diabetes.

Useful properties of semolina, is there any harm to the body

Semolina contains minerals, vitamins, it contains starch in the amount of 70%. Useful properties are preserved due to quick preparation. Semolina is considered to be a protein-free cereal, and doctors recommend eating during chronic kidney failure.

The presence of harm to the body

Semolina consists of fast carbohydrates and sugar, products instantly appear in the blood and a person receives a powerful boost of energy. But it does not last long and is not suitable for normal life. Due to the presence of these properties, the product should not be eaten by diabetics, as well as people who want to lose weight.
Semolina is saturated with gluten, it is in large quantities, so people suffering from this substance should give up semolina. The product contains a high calorie content, so you should not feed your child only with this dish.

Semolina porridge with cranberry mousse

Cranberries must be mashed and pour boiling water, then boil for 7 minutes. Add 3 tablespoons of semolina to the mixture, pour 0.5 cups of sugar on top. Boil the ingredients for 15 minutes, stirring occasionally. Ready mousse is a dish, increased by 2 times.

Semolina porridge with walnuts

Ingredients:

• semolina - 0.5 cups
• milk - 800 ml
• sugar - 60 g
• jam - 100 g
• walnuts - 30 g
• salt at will
• egg - 1 pc.
• a little vanilla

Mix milk with sugar and a little salt. Stir thoroughly and set to boil, then pour the indicated amount of cereal and cook for 20 minutes, stirring occasionally. At the end, cool the mixture and mix with the rest of the ingredients.

Important. Thanks to the porridge, the breakdown of fats occurs, as well as the excretion of mucus. The product does not have properties to cause allergies, but there is an individual intolerance. If you regularly eat semolina dishes, heart disease and the vascular system will not appear.

Semolina and pumpkin donut

Grate pumpkin with a large nozzle, mix with 4 tablespoons of semolina, salt and beat in an egg. Mix the ingredients until a homogeneous mass is formed. Fry the resulting mixture in a hot frying pan on both sides. After the dish is browned on one side, turn with a spatula and fry the second side until golden brown. Before removing the product from the heat, grease with sour cream on top. Sweet donut is ready.

Overview of the best semolina brands

The best semolina is produced at JSC "Aleyskzernoprodukt" (Altai Territory).
In addition, there are well-known manufacturers:

• JSC "Saratov Combine of Bakery Products"
• OJSC "Rostov Combine of Bakery Products"
• OJSC "Mill Combine in Sokolniki" (Moscow)

Thanks to the well-established work of these industries, excellent grades of semolina are obtained.

Pros and cons of semolina for children

Semolina contains gluten in large quantities, so babies experience strong allergic reactions. At an early age, the child has a weak body, so you should not load him with this dish until the body gets used to gluten.
Semolina consists of a huge amount of carbohydrates; a child's body that has not grown stronger is unable to cope with the substance. If you feed a child often with semolina, he will begin to gain excess weight, as a result, an excessive number of indicators of age norms will turn out.

Diet recipes with semolina: video

There are many different diet recipes with semolina. One of them can be found by clicking on the link:

In our material you will learn what grain semolina is made from, what semolina has useful properties and contraindications, how it is used in healthy and dietary nutrition, how to choose it correctly and how to store it carefully.

Is semolina useful and why

Semolina porridge is one of the products that has been on our table since childhood. It is also an invariable and obligatory dish. in hospitals. This is precisely because the benefits of the product and its restorative properties for the human body have long been known.

Let's begin with porridge for breakfast is an old remedy. It is known that a portion of porridge in the morning starts the work of the entire intestine, so porridge was considered useful precisely from a therapeutic point of view.

But what about diets? Manka cleanses the intestines from mucus, normalizes work gastrointestinal tract, therefore, is an invariable attribute of therapeutic diets for people suffering from diseases such as ulcers, colitis, gastritis. In this case, porridge is boiled in water, practically without salt and sugar.

Semolina is also good for rehabilitation and recovery after serious illnesses and operations- it gives energy and strength. It is also indicated for patients with chronic fatigue and those who suffer from kidney failure.

What is semolina made of and what useful elements are in its composition

What is so useful in semolina? What elements make it a medicinal and dietary product?

Semolina porridge is prepared from semolina, which in turn is produced from medium wheat grains. The composition of cereals contains both protein and vitamins PP, B1, B2, E, as well as potassium, phosphorus and iron, necessary for good brain activity, blood circulation and the functioning of the nervous system, bone and muscle strength.

More than half of semolina consists of starch and contains only two percent fiber, which is especially true for people who are sensitive to gluten.

More liquid and viscous cereals are prepared from soft wheat, to add to the main dishes - pancakes, meatballs, casseroles - use durum wheat.

Manca for weight loss

As a mono-product semolina ideal for mono diets, that is, those that basically use only one dish.

However, being not the most dietary of cereals - after all, the starch in the composition makes it, on the contrary, quite high-calorie - semolina cooked in milk has a calorie content of 98 kcal per 100 g finished product, on water - 79 kcal / 100 g. These numbers will stop people on a diet that does not suffer from gastrointestinal diseases and are not recovering from surgery from eating it in its pure form.

Therefore, we say that porridge is more suitable for losing weight for those people who have gastrointestinal problems and high slagging of the body, and then you should not lean on this product, preferring it only as a monoproduct.

Semolina porridge as part of the diet

Is semolina good as part of a diet? Yes, of course, if it is a diet, as already mentioned, therapeutic or restorative. For a weight loss diet, not really.

As part of a recovery diet for gaining strength, weight, it is good to eat semolina porridge after operations in the morning, there are casseroles with semolina. As part of a normalization diet gastrointestinal tract, it is also recommended to eat porridge in the morning to speed up work intestines. Viscous semolina porridge as a monoproduct is also suitable for ending the day, an early light dinner, for people who are on a cleansing diet with problems of the stomach and intestines.

Semolina, as you can see, is not the most effective remedy in the context of weight loss diets. What properties do other popular cereals have in this regard? You can read materials, for example, about or cereals and decide for yourself which one is better to include in your diet and daily diet.

Methods and features of cooking

Basic recipes for making porridge vary in whether the porridge is made in milk or water. For weight loss, porridge cooked in water will definitely be more useful. It is less caloric and more liquid. On the water, porridge is also used to treat gastrointestinal diseases, without salt and sugar.

Milk porridge is suitable for people who are recovering from surgery, or gaining strength after a serious illness.

There are several ways to cook delicious porridge: in a saucepan on the stove, in a slow cooker, in a pressure cooker and even in the oven. A simple recipe for porridge with milk for one person: boil one glass of milk, pour three teaspoons of semolina into boiling milk, stirring constantly. It is better to stir the porridge constantly to avoid the formation of lumps. Salt, sugar, add to taste. Cook until thickened. According to this recipe, porridge was prepared by our mothers. On the water, porridge is cooked in the same way; dried fruits can be added for taste. In a pressure cooker or multicooker, there is usually a “ Milk porridge».

What oils can be combined with semolina porridge for diet and medicinal purposes?

The classic option is to add to the finished porridge or at the cooking stage butter. It is tasty and reminiscent of childhood, but not so healthy and certainly not dietary at all. Good butter substitute. The familiar will do, and which contains twice as much vitamin E as sunflower, which, like semolina itself, is especially useful during the recovery period after operations, heals wounds and strengthens the immune system.

Harm and contraindications for use

Semolina porridge, although recommended for use by people undergoing rehabilitation therapy, gaining weight, with chronic fatigue, with problems with the gastrointestinal tract, is highly not recommended for people struggling to lose weight and who are ill diabetes.

The fact is that semolina contains high glycemic index, which means that fast carbohydrates from porridge are instantly absorbed into the blood. This is the so-called "fast" sugar, which is the most harmful and is similar to eating a bun. Calcium is washed out of the body, the body tries to get it from the blood, but it cannot recover itself to the end.

Also, semolina is not suitable for celiac patients and people who are sensitive to the gluten content in food. Semolina, like any porridge containing ground wheat grains, contains gluten, it is also - gluten, which is the causative agent celiac disease.

Although in the world so far, according to approximate estimates, only one percent of people suffer from this disease - a complete intolerance to flour and flour-containing dishes, studies are underway that prove that the very content of gluten in food contributes to the development of diseases. metabolism and circulatory system. While the data of scientists are diverse and do not claim to be one hundred percent reliable, people who already know about their sensitivity to gluten should refrain from eating porridge.

Good grain selection

For classic semolina, cereals from soft wheat. On the packaging of factory products, look for the letter “ M". For second courses (pies, adding to minced meat), durum wheat groats with the letter “ T" on the package. Groats like " MT"is also on sale.

How to store cereals

The correct way to store: transfer the newly purchased cereals to glass or plastic jar with a tightly screwed lid. This will prevent bugs and other insects from getting in. The jars themselves are good to keep in ventilated area.

You should not immediately make large stocks of semolina, it is better to buy it as needed. If someone still wound up in the cereal, it is better to get rid of such cereals, since the presence of insect waste products will spoil both the taste and quality of the porridge you cooked.

Conclusion

Semolina porridge is a healthy and nutritious product that has been used for breakfast since ancient times. Porridge is especially useful for people undergoing recovery. after operations, in case of problems with gastrointestinal tract, For weight gain. Porridge is required to be consumed in moderation or on a special diet for people who are losing weight, as well as for diabetics.

How to cook porridge on milk, and on the water, in a saucepan on the stove or slow cooker. The correct way to store cereals is to place them in glass or plastic containers.

Feel free to use semolina in your recovery diet. Bon appetit!

We hope that our review has helped you get a qualitative idea of ​​the benefits and harms of semolina (or semolina) porridge. We will be glad to any of your wishes and comments. in comments.

The earliest culinary memory of many of us is semolina. Almost every child ate boiled porridge with milk for breakfast. Small, soft, very tasty and no need to chew. Does semolina have any other advantages besides taste? What is semolina made from? What does it bring - benefit or harm?

Where does semolina grow, and what is the use of it?

Still, semolina is the most mysterious. For example, no one will even think about what buckwheat or oatmeal is made of. Everything is clear from the name: buckwheat, which means it is from buckwheat, and everyone knows where it grows. The situation is different with manna porridge. It is only clear that it is prepared from semolina, but where are the semolina plantations on which the grain grows, you will not immediately answer.

Let's start the investigation of what semolina is made of with known facts, so to speak, we dance from the stove. Before becoming porridge, semolina, also known as semolina, was for some time on the store shelf, where it got after processing at a flour mill. It was easy to find out, one had only to read the label on the package.

But what kind of cereal is semolina made from, they know only at the factory. At the place of production, it turned out that it was not semolina, but ordinary wheat. Only wheat with a high gluten content is selected for the production of semolina. Now it is quite clear why the porridge does not turn out crumbly and reaches for a spoon. And if the plate is not washed immediately after the porridge, then the remains in it stick tightly.

But semolina is not only distinguished by gluten. It is also divided into several categories depending on the type of wheat:

• Cereals of category M are made from wheat grains of soft varieties. The semolina of this category is white. When it enters the pan, during the cooking process, the grains swell and become much larger in size, therefore, porridge from such cereals has a uniform consistency.
• Grade T semolina is produced from durum wheat. The product is obtained with a yellowish tint of a translucent structure. Semolina of this category is very suitable for preparing dishes that hold their shape, for example, for pudding. The grains in it are more solid and do not increase in volume during cooking.
• The third category is MT. It is somewhere between soft and hard, but with a ratio of 4 to 1 towards the letter M.

Like all cereals, semolina contains very little fat: only 1 g per 100 g of cereal. But it has a lot of protein - almost 13 g, as well as a very high carbohydrate content - 70 g. Semolina has a low fiber content - only 3.9 g, which actually makes it attractive from a dietary point of view. This is very beneficial for people with sensitive stomachs and intestines, as semolina is much more digestible than whole grain products.

Since we are talking about a diet, we must definitely mention that semolina is the only one of all cereals that is digested in the lower intestine. And this makes it especially useful in diseases of the digestive tract, after abdominal operations and in case of severe exhaustion.

Another strong point of semolina is starch. This substance gives satiety to dishes prepared from it. And if we take into account that the nutritional value of 100 g of semolina is about 345 Kcal, then it can take its rightful place in weight loss diets. I ate, for example, semolina porridge in the morning and was not hungry all day, because the starch would keep you feeling full. And by the end of the day, it will also cleanse the body of excess mucus and fat.

Just remember that prolonged heat treatment of semolina will deprive it of all useful substances, which it is already not rich in. Therefore, do not forget the magic phrase: "Pot, do not cook!".

How is mango made?

But back to the flour mill. Earlier we already found out what grain semolina is made from, now let's look at the process itself. After the wheat is transported from the field to the factory, before being unloaded at the factory elevator, samples are taken and sent for laboratory analysis. The laboratory conducts tests and checks the wheat for contamination with harmful impurities and for the degree of stickiness. If the grain meets the established requirements, the batch is launched for processing.

First, the wheat is sifted through special sieves, after which it acquires uniformity and is crushed. Next, the outer shell is removed from the grain, from which bran is obtained - a dietary and healthy product rich in fiber.

The peeled wheat kernels, which contain most of the nutrients that make up the grain, are loaded into a flour mill, where they are ground by rotating rollers. At the outlet of the unit, very coarse flour is obtained, which is sent to the sifting shop.

In this workshop, flour is sifted through special sieves, in which coarse and fine grinding is separated. It is coarse grinding that is semolina, from which everyone's favorite, and some hateful porridge is prepared.

Can semolina harm the body?

Good question. In principle, if you take the most useful product on the planet and eat a lot of it, then it will harm any organism. As for semolina, it has three components that can be regarded as harmful. Let's dwell on them in more detail.

Fitin

This is a sparingly soluble salt of phytic acid, which, when it enters the human body, prevents the absorption of calcium by binding its atoms. Thus, with the systematic eating of foods containing semolina, calcium molecules are bound by phytin and excreted from the body. As a result, calcium deficiency may occur, and this, as you know, is fraught with changes in bone tissues.

Gluten or gluten

Excess of this substance in the body provokes the occurrence of allergies. First of all, this applies to young children. As a person grows older, their immunity is strengthened, and the risk associated with gluten is significantly reduced. However, about 15% of people remain gluten intolerant.

Excessive amount of carbohydrates

There are a lot of carbohydrates in semolina. That is why its excessive consumption is a direct road to obesity. And this, as you know, has not yet added health to anyone.

• Categories or varieties of semolina may not always be interchangeable for certain cooking recipes. If this matters to you, then pay attention to the semolina category at the time of purchase.
• Store semolina in a dry and cool place. And best of all, it will be stored in a tightly closed glass container.
• To prepare one serving of porridge, you need only 25 g of semolina. The calorie content of such a serving is low in itself, but depends on the presence of other components that make up the porridge.
• In order to avoid lumps in the porridge, at the time of cooking, semolina is poured into a saucepan with boiling milk or water, while constantly stirring it with a spoon.

Almost everyone has known semolina since childhood. Many people were offered to use it as a healthy and nutritious product. Everyone knows a lot of recipes for its preparation. But where it comes from and what it is made of, few know. But a rather complicated technical process is associated with its preparation. This article will help you understand the questions: where does semolina grow, how does it reach the state of the usual cereals in bags, what useful properties does it have.

There are many myths about where semolina came from. Almost everyone has heard the biblical story about Moses, about how he traveled through the desert for a long time. In it, the people were fed "manna from heaven." In fact, finding manna fields is unlikely to succeed. There is no plant with this name. But, nevertheless, semolina is of natural origin, and is not at all a product of the chemical food industry.

Semolina is made from the most common wheat. Flour is produced from it and bread is made. This product is coarser than flour. Such wheat grows by the end of summer. The grains in its spikelets ripen after which they are peeled and transported for grinding. Particles with a diameter of 0.25 mm or more become semolina. The largest particles do not exceed 0.75 mm in diameter.

When did it appear

Unlike many other cereals, semolina appeared relatively recently. On the territory of our country, its history has less than three centuries. In the 19th century, it was considered a very expensive product due to the fact that the production process itself was very complicated. In the Russian Empire, it had a very insignificant prevalence and fame. The appearance of conveyors at the beginning of the 20th century made it competitive.

What is semolina made of, its types

As mentioned above, semolina is made from wheat grains. These grains are subjected to a certain treatment, as a result of which they are split. This cereal has several varieties. Depending on what type of wheat was used as the feedstock. Differ several types of semolina:

• Category M. This type of cereal is the most common and almost everyone has seen it on store shelves. Produced by milling soft wheat. This type of semolina has a white color. Its structure is opaque. As a result of cooking, the grains increase significantly in size. From this cereal, porridge in milk is most often made. It is also suitable for mousses.
• Category T. The raw material for its preparation is durum wheat. The color of this cereal is yellowish and in its structure it is slightly transparent and glassy. This variety is used to make puddings or dumplings.
• Category MT. This species is a mixture of soft and hard semolina. The ratio of the first to the second is approximately 4 to 1. This variety is often used for breading meat.

Each variety of semolina has its own area of ​​​​application and, depending on the diet and gastronomic preferences, a specific type is used. Not only semolina is made from wheat by coarse grinding. In the countries of the Middle East, with rougher processing, they do bulgur And couscous. The size of their grains is several millimeters.

How semolina is produced

Semolina is produced at flour mills. It is at these huge enterprises that a useful product of a white or beige hue is obtained through the use of special technology. The color of semolina, like its type, depends on the variety of the original wheat. Working with durum wheat is more laborious. There are a number of reasons for the technical complexity and high energy costs for the process of its processing. Soft varieties of wheat are processed more easily. The cost of processing the combined version of the MT variety of cereals directly depends on the ratio of the types of grains included in it. The whole technological process can be divided into several stages:

• Preparation;
• grinding;
• grinding.

Production: preparatory stage

First, at the flour mill, the grains are examined in a special laboratory for the content of gluten in them. The grains selected according to this principle enter the elevators, where the tempering process takes place. The grains become denser, and the shell layers stick together. After that, a very important part of grain processing is carried out. First, they are washed and cleaned of debris. Then they are kept in special tanks.

After a long period of drying, the grain falls on special devices that prepare for more efficient grinding. These include: stoners, trieres, sieve pans, etc. For example, seeds are cleaned from impurities in triremes. They rotate several cylinders at different speeds. Cereal grains at a certain speed fall into the appropriate selectors.

Production: grinding

It is produced on special rolling machines. Structurally, they consist of several shafts, each of which has its own rotation speed. The grains fall between their cutting edges, resulting in grinding. Since semolina is a coarse grinding product, the grinding process is not as long as, for example, in the manufacture of flour. Already after the second cycle of passing through this system, almost all the grains, passing through the sieves, turn into the target product.

The sieves separate the grains into fractions of different diameters, which results in a product of different diameters. The grains themselves, which are the endosperm, go through the process of enrichment. It can be compared to cleaning, which takes place in several stages. After this procedure, the grain particles are separated into a special container.

Production: grinding and packaging

This stage gives the grains of semolina a finished look. In cereals, the percentage of ash content decreases. It also reduces the proportion of fiber and fat. On the one hand, this will reduce its nutritional value, on the other hand, it will make it dietary and suitable for consumption during the recovery process after surgery. After grinding, the crushed grains are transferred to the packaging shop. Depending on the type of wheat, the size of the semolina grains and the degree of its processing at the packaging stage, it is distributed into different containers. These parameters affect a number of its properties, including the shelf life.

Properties of semolina

Semolina is divided into three main types, depending on the grinding of which wheat varieties is made. Hard and soft varieties have a number of key properties that are transferred to their derivative product. So, varieties of durum wheat contain more protein and fiber. But cereals undergo special processing, due to which it loses some of these components. The latter leads to the fact that significant differences are leveled. There is also an economic side: cereals, on whose processing more money has been spent, will cost more. Therefore, the price of grade T is always higher.

Beneficial features

Semolina contains a small amount of fiber, not more than 0.2%. Due to this property, semolina is very easily and quickly absorbed, being one of the few cereals that are digested in the lower intestine. In diseases of the gastrointestinal tract, recommended to use at the stage of recovery of the body after surgery or exhaustion.

A high percentage of starch content makes dishes with this cereal very satisfying. With low calorie content, they can be used by dieters. Only you need to cook them according to special recipes and do not abuse volumes. It also helps to cleanse the digestive system of fat.

Harm of semolina

Do not give semolina to children under the age of 1 year. In recent years, pediatricians have found that this porridge interferes with the absorption of calcium. To avoid the risk of osteoporosis, it should not be used frequently by the elderly. This property is due to the presence of phytin. Besides semolina is poor in vitamins and minerals.

Gluten (gluten) can lead to allergic reactions. In semolina, its content is very high. An excess of carbohydrates with unregulated consumption of cereals can lead to overweight.

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