Durum wheat semolina flour, properties and use

Durum wheat semolina flour, with its characteristic amber yellow color, it is an excellent food for pizza and pasta and contains carotenoids useful against cellular aging. Let's find out better.

> 1. How durum wheat semolina flour is obtained

> 2. Properties and use of durum wheat semolina flour

> 3. Products based on durum wheat semolina flour

> 4. A recipe up your sleeve

Durum wheat semolina flour, properties and use

How durum wheat semolina flour is obtained

Durum wheat semolina flour is produced by grinding durum wheat. This flour is typical of the southern regions of the country, such as Puglia and Sicily and other areas of the southern and eastern Mediterranean.

Durum wheat semolina flour is distinguished from soft wheat flour both for its more pronounced grain size and for its characteristic amber yellow color., color that is also transmitted to the products obtained from it.


Properties and use of durum wheat semolina flour

Durum wheat is a cereal rich in proteins and gluten (on average higher than that present in soft wheat flour), which, compared to soft wheat, has a greater capacity to absorb water and greater workability.

For this reason, the doughs obtained allow more productive yields than other flours. It is also a semolina with a low ash content, so the pasta does not darken over time.

Durum wheat flour is a product designed for all types of homemade pasta; it is also used in leavened preparations, such as bread and focaccia or pizza, which gives it a beautiful golden color. In addition to the presence of fiber, the contribution of mineral elements is also remarkable (potassium, iron and phosphorus) and vitamins (thiamin and niacin), carotenoids (lutein and beta-carotene), substances that they prevent cellular aging and appear to protect against some forms of cancer. In particular, it should be noted that the bread obtained from durum wheat semolina therefore has considerable antioxidant capacities.


Durum wheat semolina flour products

This flour is mainly used for the production of bread and pasta (orecchiette and strascinati from Puglia, for example), but also for desserts typical.

Durum wheat semolina flour can be used for biscuits, cakes, as well as pizzas and focaccias. Excellent for breading. Durum wheat flour is easily found in supermarkets and specialty shops.


A recipe up your sleeve

Focaccia from Puglia

  • 500 grams of durum wheat semolina flour,
  • About 400 grams of water,
  • 4 grams of dry yeast,
  • 2 tablespoons of extra virgin olive oil,
  • 5 grams of salt,
  • bread crumbs,
  • Cherry tomatoes,
  • Origan,
  • extra virgin olive oil,
  • salt.

Method: In a large bowl put the flour, yeast and half of the water, starting to mix with a wooden spoon and gradually adding all the water. Then add the oil and salt and transfer the mixture onto a floured pastry board. Work it with your hands until you get a smooth and homogeneous dough. Put a drizzle of oil in an airtight container and lay the dough on top.

Close the container and refrigerate in the lower part of the refrigerator overnight. After 12 hours or more, open the container, sprinkle some breadcrumbs on the dough and turn it over onto the pan. Lower it slightly with your fingertips, adding the cherry tomatoes, oil, oregano and salt. Turn on the oven at about 220 ° and bake for about twenty minutes, checking when it is golden brown.

Durum wheat: uses and 2 recipes


Other articles on durum wheat:

> Durum wheat and soft wheat the differences


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