How to choose one or the other when preparing a pie or pizza? First of all, what are they exactly? Flour and semolina are actually two types of flour, a generic term that indicates ground grains or other seeds or roots.
Alternative and ethnic cooking have now introduced a whole range of particular flours resulting from Kamut, coconut, oat, rye, rice, legumes, etc.
A Redditor from Finland shared a fascinating tidbit information about semolina porridge in their family. They wrote that they often hide a piece of almond in the porridge and whoever is able to locate it gets a prize. Another Redditor from Sweden wrote that semolina is a "fairly common breakfast food, usually served with cinnamon, sugar, butter, and milk. White flour is prepared by milling grains with the help of stones or steel wheels and then bleached, while semolina flour is made with steel rollers and is composed of coarse durum wheat kernels that are converted into flour.
Semolina is specifically used for making pasta, and works well for foods such as dumplings and hot cereal. Plus, semolina is known for having a relatively sweet and nuttier flavor profile than white flour. But hold on: it is also important to remember is that semolina has high levels of gluten, much more than other types of wheat, something that anyone with a gluten intolerance needs to keep in mind.
Meanwhile, white flour is relatively versatile and is often found in everyday items such as bread. However, wheat milling machines end up removing a major part of the grain's nutrients, something that makes white flour a lot less healthier than its peers. Additionally, per SF Gate , white flour doesn't have a lot of fiber and can have an adverse effect on blood sugar levels, making you feel hungry faster than other options such as semolina.
Semolina flour as sold by milling companies almost always refers to that made from durum wheat. It may also include some of the bran and germ of the wheat. Important: Even though Cream of Wheat is made with the same process, it is not a good substitute for semolina flour.
They are generally not interchangeable in recipes! Hard and soft wheats have different properties. Blogger Paved with Good Intentions tried making a homemade pasta by substituting Cream of Wheat for the semolina. She ended up with a bizarre Cream of Wheat carbonara.
The semolina is used in bakery and a pizzeria to produce characteristic bread and buns. Even the semolina is good to make homemade pasta, but it has a lower consistency, It takes less cooking and is more difficult to digest.
If you are interested to know flour for pizza and bread, their strength The and the proteins contained, subscribe to our online professional course, many videos to watch on and along with many specific articles to read to learn comfortably sitting at home all the tricks to make pizza as a pizza maker professional.
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