What is the difference between durum wheat and semolina

Durum is the leftover product during the production of semolina wheat flour. This is the only wheat species that is tetraploid and therefore has a fine and ground texture. It makes a soft dough that is easily moldable. Semolina wheat is commonly made from the wheat middling of durum wheat.

It usually has a yellow hue to it. But this colour differs with the usage of different wheat. If the wheat type is softer than durum wheat, then the colour of semolina wheat appears almost white.

The wheat is usually coarse and heavy, making the wheat flour also coarse. The dough made from semolina wheat flour is usually held together by the coarse texture and this strengthens on heating. This is why they are used for making distinctly shaped kind of pasta like penne, macaroni, etc.

Since semolina comes from durum, it takes more time to complete digestion. So this can be the perfect component of a weight-loss diet program.

It is also rich in potassium and vitamin B-complex. Durum wheat grains can be ground into semolina — a type of coarse flour commonly used in pasta, including couscous 2. They can also be used to make breakfast cereals, puddings, or bulgur , or ground into a finer flour to make unleavened bread or pizza dough 3 , 4. It can also be ground into a finer flour and used to make bread or pizza dough. By definition, whole wheat is an intact wheat grain, containing the following three parts 5 , 6 :.

When refining wheat, the bran and germ — along with their many nutrients — are removed. The process leaves only the endosperm behind, which is why whole wheat is more nutrient-rich than refined wheat 7. The term whole wheat is sometimes used interchangeably with Triticum aestivum — also known as bread wheat or common wheat — which is the most cultivated species of wheat worldwide.

However, both bread wheat and durum wheat can be whole or refined 8. Whole wheat is a wheat grain whose bran, germ, and endosperm are left intact, making it richer in nutrients than refined wheat.

The term whole wheat is sometimes inaccurately used to describe bread wheat. Durum wheat and bread wheat are closely related, which explains their similar nutritional profiles. When whole, both grains are rich in fiber, B vitamins , iron, copper, zinc, and magnesium, as well as a slew of antioxidants and other beneficial plant compounds 9 , Yet, despite being the same botanical species, durum wheat is harder than bread wheat.

Therefore, more thorough grinding is required to produce flour, which damages some of its starch content.

Notably, this makes durum wheat flour less suitable for making bread. In addition, durum wheat lacks the D genome — a set of DNA typically found in bread wheat — which affects the properties of dough 4.

As part of the grass family, wheat is rich in lipids, slow-absorbing carbohydrates, and protein. Among the main properties of Durum Wheat is that it is a cereal that is easier to digest , with a invigorating effect and, thanks to its fiber content and bran is ideal to stimulate intestinal transit.

It is also prized for its vitamin E content , a powerful antioxidant, and a mineral like selenium. Semolina is a highly valued ingredient in the world of gastronomy as well as for its exquisite flavor and for its wide range of nutrients. Rich in carbohydrates : These hydrates provide a lot of energy and are therefore essential for the proper functioning of the body.

For every grams of dry product, Vitamins : Furthermore, this ingredient contains vitamins B9, B3 and B4. Also its high content of vitamin K, so it is very beneficial for correct blood clotting, as well as for bone metabolism. Low cholesterol : Semolina is a low cholesterol food, so its consumption helps care for the cardiovascular system and benefits circulation.

No purines : This food does not contain purines so it can be consumed without any problem by those who have a high level of uric acid. That is why consuming Semolina helps prevent attacks for patients suffering from gout.

Generally, gluten provides for elasticity as well as plasticity, or the ability to hold a shape. While the gluten in semolina and durum flour is strong, it is not particularly elastic, thus making it ideal for pasta. Commercial pasta makers, both in the U.

The naturally rich color of the durum endosperm is what gives pasta its golden color. That combined with the nutty taste contribute to the quality of the pasta. Durum flour, on the other hand, is used for softer noodles. It makes a softer dough that can be easily formed into pasta shapes that will bend or curl when cooked, such as spaghetti or linguini.

Some home pasta makers prefer durum flour as it mixes easily with water, forms a smooth dough and is generally easier to work with than semolina flour. Durum flour can be used in baking certain types of breads.