Semolina porridge plant. Harm of semolina

Semolina is a cereal grain made from wheat grains. It is most popular in the form of porridge, but can be used for baking, casseroles, sauces and other dishes. The benefits of semolina lie not only in nutritional value, but also in beneficial effects on the body. Read on in the article about what semolina is, what grain it is made from, whether semolina is really beneficial for children and what else can be prepared from it.

From this article you will learn:

Semolina (semolina)

The history of the use of semolina goes back to deep historical times, since it is a consequence of the cultural cultivation of wheat.

Semolina This is crushed wheat grain with a small fraction size (0.25-0.75 mm), which is widely used throughout the world in cooking.

In Russia, semolina was familiar back in pre-revolutionary times, but was not actively used, since its production was considered too expensive. Therefore, its mass distribution occurred only in the 20th century. Many residents of the post-Soviet space are very familiar with semolina, as they fed it and continue to feed it in kindergartens.

Based on the variety of wheat used for the production of cereals, it is marked with the following designations:

• T – hard grades;
• M – soft varieties;
• TM is a mixture in a ratio of approximately 15/85.

Solid semolina is characterized by a more noticeable particle size and translucent structure. It is less prone to boiling and holds its shape better.

Corn semolina

Corn semolina is not one of the types of this cereal, but a marketing ploy used by some manufacturers. Corn semolina- This corn grits, corresponding in grade to semolina. Particle size of this product is 0.3-0.8 mm. Apart from their external similarity, the products have little in common: they differ in the composition of their raw materials, taste, and technical culinary properties.

Chemical composition of semolina

Semolina is an extremely nutritious type of cereal, enriching the body with a significant proportion of proteins, carbohydrates, fiber and microelements. 100 grams of this wheat by-product contains:

• 333 kilocalories;
• 1 g fat;
• 10.3 g proteins;
• 70.6 g carbohydrates;
• 3.6 g fiber;
• 14 g water.

When cooked, semolina has much lower calorie content. So, in porridge this figure is 95-100 kcal per 100 g.

Thus, the chemical composition of semolina provides the body with the substances necessary for the stable and efficient functioning of the nervous, cardiovascular, endocrine, musculoskeletal, reproductive, immune and digestive systems. Consumption of such a product in food also leads to the preservation of youthful skin, healthy hair and nails, and maintenance of physical and psycho-emotional tone.

Semolina: benefits and harm to the body

Despite such diversity chemical composition, semolina is far from the title of the most useful, which was promoted in the USSR, where it was widely promoted in food for children. The main value of semolina is its abundance of carbohydrates, most of which are easily digestible. This ensures rapid saturation and the entry of glucose into the blood. The body receives energy, but the feeling of hunger returns quite quickly.

However, cereal cannot be called completely useless, since some valuable properties inherent in it. Semolina is one of the most suitable products for people with vulnerable gastrointestinal tract. It differs from other cereals in its low fiber content. Thanks to this, even large portions of it do not irritate the walls of the stomach and intestines. This also eliminates the possibility of obstruction in a weak intestine. In its turn, alimentary fiber perform their cleansing functions well, removing ballast, fats and absorbing toxins. For adults, semolina porridge is often prescribed for gastrointestinal diseases and during post-operative recovery.

How minerals in semolina are beneficial for the body:

• phosphorus is a building element for teeth and bones;
• iron – necessary for the synthesis of hormones, ensuring the transport of oxygen through blood vessels, the effectiveness of nerve impulses;
• zinc – participates in protein synthesis, strengthens the immune system, ensures the exchange of nucleic acids, is important for the development of sexual functions;
• magnesium – provides stability nervous system, is involved in metabolism and insulin production;
• copper – necessary for the production of hemoglobin, maintaining skin elasticity, and has an antiseptic effect.

Semolina with milk or water is the best nutrition option for people who have bad teeth or are undergoing a recovery period after operations on them. In addition, it is often included in a protein-free diet, for example, for kidney problems.

Semolina: benefits, harm for a child

The Soviet practice of actively feeding children semolina porridge is strongly criticized today, and for good reason. The fact is that digestive system A small person does not cope well with such a huge dose of starch that comes with this dish. To soften it, it is recommended to make semolina in water and in small volumes. It is believed that abuse can trigger celiac disease, a disease characterized by gluten intolerance. Large doses of starch also contribute to the development of obesity, which negatively affects overall health.

For a baby or small child semolina It is also dangerous because the phytin present in the dish interferes with the absorption of calcium, iron and vitamin D. As a result, the bones become weaker and thinner.

For adults, semolina is more useful and does not pose a threat to the musculoskeletal system when proper nutrition. Moreover, it is often ideal for breakfast as a source of energy. True, doctors advise to maximize useful properties cook it only in water without any additives.

Contraindications

Semolina contains gluten and is therefore contraindicated for consumption by people with celiac disease, a form of allergy. In addition, those who have diabetes or a tendency to “jumps” in glucose. Rapid absorption of “light” carbohydrates leads to a short-term increase in this indicator and in these cases can have a negative impact on well-being.

Restrictions on the consumption of semolina apply to overweight people and pregnant women who experience rapid weight gain or late toxicosis.

Application in cosmetology: semolina for face

Besides food use, semolina can help in the quest to maintain beauty and restore skin health. The cereal has a mild scrub effect, so it is effective in combination with oils, sour cream, kefir or other bases.

The simplest scrub for home use can be made from a handful of semolina and a small amount of cream or vegetable oil. This product should be applied in a small amount to the skin and massaged into the skin with light circular movements and gentle pressure for several minutes. Semolina scrubs can be made with kefir, yogurt, butter, cream, and carrot pulp.

Recipes for cosmetic masks with semolina for the face:

1. For rejuvenation. Mix 100 ml of milk, 2 tbsp. semolina and beer, 1 tbsp. nettle leaves and 1 tsp. oils Boil semolina, add beer, oil and nettles to it, leave covered for 5-7 minutes. After cooling, keep it on your face for half an hour.
2. For food. Mix 2 tsp. olive oil, egg yolk, 2 tbsp. cereals and a teaspoon of honey. Distribute over the skin and keep on it until the mixture dries.
3. For tone. Half a glass thick porridge on semolina add 2 tsp. honey, watermelon juice, olive oil, egg yolk and ½ tsp. salt. After mixing the ingredients well, spread on your face and leave for 20-30 minutes.
4. For cleansing. Combine the white of one egg with 2 tablespoons of semolina. Spread thinly over the skin and leave for a quarter of an hour.
5. From wrinkles. To 15 grams of warm porridge add 5 g cocoa powder and 5 g coconut oil. Distribute over entire face and rinse after 30-35 minutes. It is recommended to carry out the procedure every other day for a week.
6. For acne. Combine 2 tsp. semolina with 1 tsp. green clay and add 4 drops of sandalwood essential oil. Apply with circular massaging movements onto cleansed facial skin. The procedure lasts 15 minutes.
7. For oily skin. Mix pureed kiwi with 10 grams of cereal and add 7 drops of retinol. Spread over face with a cosmetic spatula and hold for no longer than 10 minutes.
8. For dry skin. In 15 grams of warm water, add 3 drops of mint essential oil and 5 grams full fat sour cream. Apply to face after removing makeup and leave for about half an hour.

Semolina for fishing

Semolina, like wheat, is an excellent bait and bait for fish in summer time. Experienced fishermen often use it to attract crucian carp, carp, rudd, ide, roach, bream and similar types of fish. At proper preparation semolina bait, it is not easily removed from the hook. A large fish swallows it whole and does not pull it off, which is why it literally jumps onto the hook. Fish that are too small are not caught on decoy, but simply bite the bait.

The main disadvantages of semolina as fish bait:

• unreliable position on the hook (needs some skill);
• quick soaking;
• needed pure water and warm weather.

In most cases, it makes sense to use semolina for float fishing, but in reservoirs with strong and medium currents it is also suitable for donkey. Throwing the bait occurs due to its weight, so a heavy sinker is not needed.

How to prepare semolina for fishing:

1. Boil a mug of water with a few drops of fishing flavoring. Pour into it the volume of semolina required for cooking thick porridge. After cooking, keep the porridge under the lid to steam. After cooling, you need to knead the semolina with your hands for ten minutes, making its structure denser. You need to place small dense balls of the formed mass on the hook.
2. Scoop up a glass of water from the reservoir chosen for fishing, add a flavoring product, and, stirring, add semolina until a thick mixture is formed. It should stay firmly on the spoon. Next, you need to let it brew for 10 minutes and put it into a syringe. The bait is squeezed out of the syringe, wound in a spiral around the hook. It ends at the tip of the hook.

Cool decoy for fishing:

1. Boil the semolina halfway (it will soften and increase in volume) and remove from the water.
2. Transfer it to double-folded gauze and send it into a knot to cook in boiling water for another twenty minutes.
3. Or fill a matchbox with cereal, add flavoring and, closed, throw it into a pan of boiling water. After an hour of cooking, you will get a dense bait in the form of a bar, which can be easily cut with a knife.

For greater effectiveness, it is better to use natural sources of odors rather than synthetic powder mixtures. However, fat vegetable oils make it less dense. Good options: strawberries, garlic, anise, cherry, maggot, sugar, dill, onion, vanilla, honey, salt, bloodworm. In autumn and spring cold water Garlic is good in any form. Crucian carp bites well on bloodworms, roach - vanilla, bream - banana, fennel, coriander, anise, cinnamon, pear. Carp loves caramel, fruit essences, garlic, vanilla, hemp, and honey. You can also flavor it with the popular Revit vitamins by dissolving 1-2 tablets in the cooking water.

Use of semolina in cooking: delicious recipes

The simplest and most famous way to use this product is porridge. It cooks extremely quickly and easily, using a milk or water base. Moreover, this is a dish that cannot be overcooked, otherwise everything will evaporate.

Semolina on water: recipe

First, you need two hundred liquids to boil, and then, actively stirring it, pour in the semolina in a thin stream and boil for no longer than 15 minutes. The standard proportion for cooking is 1 volume of cereal per 10 volumes of milk. You can diversify and make the porridge tastier by adding dried fruits, honey, cinnamon, butter, nuts, fresh berries and fruits, greens.

Semolina porridge does not go well with legumes, dates, potatoes, bread and other products that are characterized high content carbohydrates.

Semolina with milk: video recipe

Semolina dumplings for soup

1. Break 2 eggs into 900 g of semolina, add salt and pepper to your taste.
2. Mix thoroughly and dilute slightly with water to bring to the desired structure.
3. Do not knead or roll. You need to spoon it into the soup.

Semolina dumplings take a little longer to cook than dumplings. For more delicious and hearty preparation You can add minced meat, sausage, fried onions, etc. to the recipe.

Semolina pancakes

Cheesecakes with semolina: video recipe

Semolina casserole in the oven

Products:

• 1000 ml milk;
• 1 glass of semolina;
• 2 eggs;
• 3 tbsp. Sahara;
• a pinch of salt;
• 2 tbsp. butter;
• a bag of vanilla sugar;
• jam, marmalade or marmalade for serving.

Preparation:

1. First, make a thick milky semolina porridge over a low flame. If at first it seems that it is too thin, there is no need to add more cereal - the semolina will soon thicken during cooking.
2. Combine 3 tbsp. sugar and eggs, beat until fluffy and add to the porridge.
3. Put it there vanilla sugar, butter, salt. Stir.
4. Place the dough into a frying pan or mold coated with oil and sprinkled with semolina, and smooth it out.
5. Place in a 180 degree oven until the dough thickens and browns.

Semolina cutlets

Products:

• 0.3 l milk;
• 100 g cereal;
• 1 egg;
• 1 tbsp. Sahara;
• 1 chip salt;
• a couple of tablespoons of ghee for frying;
• flour or anything suitable for breading.

1. Add salt, sugar and semolina to boiling milk. Make a stiff porridge (like mashed potatoes) without lumps.
2. Place in a bowl and break the eggs into it, mix.
3. The dough is done. Now you need to heat a frying pan with oil.
4. Roll the hand-rolled cutlets in breading material and fry until golden brown on both sides.
5. Keep the cutlets on a napkin to remove excess oil.

Semolina soufflé

Products:

Preparation:

1. Coat the molds with butter and sprinkle with sugar, and then put them in the freezer.
2. Combine milk, vanilla and butter in a saucepan and bring to a boil.
3. Pour the cereal into the liquid and boil for 3-4 minutes. With such proportions, this time is enough to obtain a thick mass.
4. Add the yolks to the transferred porridge, mix, and then add sugar and dried apricots cut into small pieces.
5. Separately, beat the whites with salt until fluffy.
6. Add protein mass in puree and mix.
7. Remove the molds from the cold and fill with the prepared mixture.
8. Place the molds on water bath so that the soufflé does not dry out from the heat of the oven and remains tender.
9. Send the soufflé to bake in the oven, heated to 180˚C, for 20 minutes. During this time, it is not recommended to open the oven.
10. Decorate the finished soufflés with white chocolate and halves canned apricots or any other way to your taste.

Manna pie with milk

Products:

• a glass of semolina;
• a glass of granulated sugar;
• 50 g butter;
• a glass of milk;
• 3 chicken eggs;
• ½ tsp. baking soda.

Preparation:

1. Melt the butter in a water bath, add sugar and eggs and beat with a mixer or whisk.
2. Slowly add semolina, stirring constantly to avoid lumps.
3. Add milk and soda. At this stage, the dough can be supplemented with anything to your taste (dried fruits, chocolate, nuts, etc.)
4. Preheat the oven in advance. Place the cake in the mold at 180˚C for 45 minutes.

The cake may cook faster, so you need to check it with a match or toothpick. If nothing sticks to it, the manna is ready.

White, tender semolina porridge with milk is familiar to each of us from early childhood.


For some, it was a favorite dish, prepared by mother’s caring hands, and for others, it was the worst nightmare of kindergarten, with disgusting lumps and an indefinite salty-sweet taste. But what is semolina made from, since there is no cereal called semolina? Let's find out!

A little history

In the old days, semolina was served only in wealthy families, as it was very expensive. The first mentions of semolina date back to the medieval period, both in Europe and in Rus'. In the 18th-19th centuries, the famous Guryev porridge, invented by the personal chef of Count Guryev and very popular among the Russian nobility, was prepared from it, as well as a variety of puddings, soufflés and casseroles.

For the common people semolina for a long time remained inaccessible, and only under Soviet rule did this tasty, easily digestible cereal become firmly established in the diet of children preschool age.

What is semolina made from?

There is nothing mysterious about the origin of semolina: it is a by-product of grinding wheat flour. When grinding wheat grains, the main part of the grinding is the fine fraction, i.e. flour, but some particles remain larger than necessary. They are separated during sifting - this is semolina. Semolina particles are initially heterogeneous, so they are further processed, bringing them to the required standard.

To make semolina, different varieties of wheat are used.

— Cereals prepared from so-called soft varieties are marked with the letter M on the package. The grains from them will turn out white and opaque, and during cooking they will swell greatly, and the porridge will turn out tender, similar to cream.

— Semolina made from durum wheat is marked with the letter T. Its yellowish grains are translucent in appearance. When cooked, they swell much less than soft ones, but the porridge remains crumbly. From semolina T-grades it turns out very tasty unsweetened porridge in water, which is boiled with preliminary calcination of dry cereal in a frying pan.

— Semolina made from a mixture of hard and soft cereals is marked with letters MT and consists of 80% soft and 20% hard varieties.


Semolina brand M Most often used for cooking baby porridge, as well as for preparing mousses and casseroles, adding to baked goods. Groats brand T good in puddings, pancakes and similar products. Brand MT is considered universal, but its properties are closer to brand M.

How is semolina made?

Cooking semolina is quite complicated. technological process, which is organized using modern equipment.

1. Wheat grains are heated (tempered), then threshed and washed to remove dust and impurities.

2. Clean, dried grain is supplied to the flour milling complex, where coarse grinding occurs, after which the core of the grain is separated from the outer part (bran) using an air jet.

3. The cores of wheat grains are ground, after which the grinding is sifted, and large particles are separated for further processing.

4. Through several grindings and sifting, semolina particles are reduced to a standard size (0.75-0.5 mm), ground and dust particles are removed.

5. The finished semolina undergoes quality control, after which it is packaged in bags or sacks and goes on sale.

The benefits and harms of semolina porridge

Today you can often find diametrically opposed opinions about the benefits of semolina porridge: some consider it extremely useful dietary product, others argue that semolina should not be eaten at all. The truth, as usual, lies in the middle.

Semolina contains quite a lot of calories, but is low in vitamins and fiber, so in small quantities it is useful for children who expend a lot of energy, as well as for older people with diseases of the digestive tract. This does not mean that you need to eat semolina porridge every day, but two or three times a week, a dessert or side dish made from semolina will be beneficial. The cereal contains small amounts of magnesium, zinc, potassium, vitamins B, PP and E.

Please note that semolina contains a lot of gluten, which can cause allergic reaction. It is for this reason that semolina porridge has now been excluded from the diet of children in the first year of life, although the previous several generations literally grew up on milk semolina porridge.


In addition, semolina is rich in phytin, a substance that binds and blocks calcium salts. Because of this, milk semolina porridge is not at all as healthy as previously thought, but when frequent use It can even lead to the leaching of calcium from the child’s body.

Memories from childhood are quite often associated with direct food intake in the form of semolina porridge. As a rule, for most children this type of product never caused much delight, and even moreover, it was associated with tasteless food. Only as we grew older did we begin to understand what the true value was. dietary nutrition. However, the question of what semolina is made from remains unanswered for many to this day. Let's plunge into the fascinating process of research and try to unravel the mystery of this cereal - the object of children's hostility.

Large flour mills and small mill complexes are where, thanks to cereal technology, white, beige or cream-colored wheat is obtained. This is due, first of all, to the varietal qualities of the grain.

It is worth noting that making semolina from durum wheat is a more labor-intensive process, as it is determined by many technical and energy factors. The process of producing cereal particles from soft varieties is relatively cheaper. At the same time, a combined grinding batch consisting of two different varieties of crops will yield average product, the value of which will be expressed as a percentage of one of the dominant crops.

The process of making semolina is accompanied by a number of important production operations:

• Preparation - processing, cleaning, washing, storage in special bins.
• Before being milled, wheat goes through the final stage of processing. It is passed through a variety of machines: sieve shakers, triremes, debranders, destoners, etc. This can significantly increase the efficiency of grinding as a whole.

Only when the above technological chain is implemented, the grain is supplied to special machines for torn and grinding systems.

Description of an important mechanical process

After receiving information about what semolina is made from, you will probably be interested in learning about another intermediate stage of production, and the most important one - grinding. When exposed to the structural elements of roller machines—shafts that differ in rotation speed and direction of cutting edges—the grain is crushed.

It is worth noting that this product is coarse. That is, unlike flour, it does not undergo a sufficiently long technological processing process. Usually, after the second fraying system, a certain fraction of semolina is separated by passing through sieves of various diameters, which is the final product - semolina. Subsequently, the endosperm particles are subjected to enrichment. This is special kind cleaning (one or more cycles), at the stage of which grains 0.5 mm in size are separated into a special tank (hopper).

Final phase of production

So, now you know what grain semolina is made from. But before full-fledged grain particles enter a special workshop for packaging, they need to go through the final and short, but nevertheless important stage - grinding. The fact is that the quality of the final product is determined precisely after it is subjected to technological processing in the form of a kind of ennoblement. Thanks to this, the ash content of semolina, the percentage of fat content and the amount of fiber will be significantly reduced. In other words, semolina will acquire a special value, which will be expressed in the most favorable dietary properties cereals

Taking into account the grade of wheat and the complexity of the technology used, we can say that the entire production process as a whole depends on indicators such as the quality, timing and storage conditions of the cereal, as well as its cost and some physical parameters associated with cooking and preparing the product.

Three out of one

We are used to seeing what semolina is made from - wheat - on our tables in the form of bread, the assortment of which is quite diverse. Meanwhile, the main dietary cereal can be identified - semolina, the beneficial properties of which help people who have undergone surgical operations. Indeed, in this case, rough food products are unacceptable and even contraindicated.

Today semolina is presented in three types, in particular T, M and TM brands. However, it is the variety of processed wheat that remains the main indicator of the content of vitamins and other micro- and macroelements in the final product. So, what can the mentioned markings tell us:

Porridge for Masha

Every housewife must know many ways to prepare dishes from semolina, so unloved by children and at the same time extremely necessary for the body. In turn, some culinary masterpieces require compliance with a certain cooking technology. Therefore, it is quite natural that the types of semolina are not always interchangeable.

For example, solid cereal particles give porridge a crumbly quality. It is recommended for young children to cook semolina from soft varieties of wheat, because the porridge from this type of cereal is homogeneous and pleasant to the taste. At the same time, the product produced under the “M” brand boils faster and has a significant advantage in volume when compared with dishes prepared from semolina, designated by the “T” symbol.

Do you know?

Porridge is not the only thing that can be prepared from dietary cereals of the described type. The question of what semolina is made from becomes irrelevant when it comes to tasty food and methods of preparing it.

So, the significance of the “manna of the fields” is manifested in the preparation of sweet pies and puddings. She makes amazing delicious soups with the addition of various greens, and everyone’s favorite pancakes and casseroles also include the use of cereals in the recipe. Sweet mousses and even cutlets from minced meat without dietary supplement will not be as tasty as with the addition of semolina. AND effective method weight loss, oddly enough, is also associated with the consumption of this cereal. Of course, the word “measure” in this context is of paramount importance.

By the way, young children should also not be often forced to eat semolina porridge, because phytin, which is part of the cereal, contains phosphorus, which, in turn, binds calcium salts and prevents their penetration into the blood. This often leads to the development of rickets and spasmophilia in children.

Finally

Remember: everything should be in moderation. Well, if the child really constantly objects to eating healthy semolina Well, it’s worth revising the recipe or providing a slightly different form of presentation. Bon appetit and bread health!

Hello, my dear hostesses, caring mothers who take care of their figure and the health of their family, I welcome you to ours! Today we will talk about semolina, which is the subject of controversy among pediatricians, who either insist on introducing it into the diet of children, or claim that it is a completely useless product.

Even 20 years ago, semolina was recommended for introduction into the diet of children from 3-4 months. Every day in kindergarten started with semolina porridge. Later, pediatricians began to dissuade people from periodically consuming it, arguing that there was nothing useful in it. Before agreeing with one opinion or another, it would be nice to understand what kind of grain semolina is made from.

Where does the cereal for making semolina grow?

Semolina is our “native” product. It is made from wheat grains, just like flour for buns, only more coarsely ground. Small and large semolina are often found on the shelves, which is not surprising: according to the documents regulating production, the acceptable size of grains is from ¼ to ¾ mm.

How is it that the grain crop we are in different types We consume daily, maybe it’s useless? The learned men have learned something! Moreover, for example, they are recommended for use due to their high benefits.

Wheat is a plant that grows in Europe, Asia, and Africa. Not everyone is familiar with semolina; it is more popular in European countries and former Soviet republics. GOST 7022-97, signed by twelve of them, eloquently speaks about this. There are many common standards in the vast post-Soviet space. We can say with confidence that in Kazakhstan, Uzbekistan and Ukraine, semolina is of the same quality as on the shelves of Russian stores.

Cereals made from wheat grains are traditional for all cuisines of the world. There is no continent where this cereal crop is not grown.

Labeling – should you pay attention to it?

When choosing pasta, we are already accustomed to paying attention to the letters that meet international standards for the hardness of wheat varieties. It turns out that the semolina also has corresponding signs, but since the current GOST is ours, Russian, the letters are ours, not Latin.

• The letter “T” indicates that the product is made from durum wheat.
• “M” stands for soft varieties.
• “TM” - grains of different hardness varieties were used for processing.

But it doesn’t matter what label is on the bag, the nutritional value This does not change the grain, the caloric content remains the same - 330 kcal per 100 grams of product. There is only 2 percent fiber in semolina.

“Poltavka” and “Artek”, made from the same grain, differ not only in the size of the grains, but also in the fiber content, which is 4 times greater.

Without paying attention to the size of the grains and the labeling of the cereal, I somehow noticed that the taste was somewhat different. If the cereal is made from durum varieties wheat, then it is more structured, not liquid, it feels like it was mixed with other grains to add rigidity. Tastier.

But it should not be used during the recovery period after operations, when it is prescribed dietary broths and other gentle products.

Wheat world cereals

• Bulgur - it is obtained from scalded, dried, flattened grains with boiling water.
• Couscous – crushing grain without pre-treatment boiling water
• Ptitim - produced for the preparation of soups and salads, which involves preliminary boiling.
• Freekeh (farik) - is very rarely used in muesli, but it would be better than others for consumption without boiling. It is made from wheat of milk maturity, when the ear has already turned yellow and the grain has not yet hardened. Collected into sheaves, the ears are dried in the sun. Next comes the miracle of heat treatment with open fire. During the process, the straw should burn along with the shells of the grains, which remain undamaged. This is how cereals are produced in Palestine, Egypt, and North Africa.
• Semolina in Russia is produced using mills, after preliminary drying and threshing. Rest wheat cereals are crushed rather than ground, which allows them to retain more fiber.

The right diet or not?

Smart girls, beauties, why torture yourself with the “crackers” that advertisements push? If you look at the calorie content, a serving of semolina porridge is ten times lighter, and it is also warm. If you add slices to it fresh apple, pears, a teaspoon of chopped nuts - the balance of substances necessary for the body is ensured. And supplements of minerals and vitamins for semolina are necessary. It itself is rich only in starch and vegetable protein, which helps cleanse the intestines of mucus and fat. You can also carry out .

Warm food is digested better - a good alternative to cold dairy and kefir cocktails with fruits. They certainly give good effect for proper functioning of the stomach, but it is necessary hot food, otherwise part of the consumed kJ will be spent on warming and processing what was eaten.

For those who like to eat a cutlet for dinner, semolina will help reduce calories and speed up saturation. The main thing is that, unlike soy, it is almost impossible to determine its taste. You can also add them to semolina porridge.

So, whatever one may say, grandma’s diets are more reliable and safer for health than newfangled ones quick breakfasts. As one advanced “cattlewoman” from the TV series “Soldiers” said: a quick breakfast - a quick ulcer - a quick corpse.

The harm and benefits of semolina

Choosing additional ingredients, you certainly won’t put a product that causes an allergy on your or your child’s plate, and semolina is made from a grain to which allergies are extremely rare. It is caused by a protein called gluten. It can also cause stomach upset. Not the most common type of allergy, it is most often inherited. People who react to gluten should avoid the semolina diet.

Recently I noticed a rather amusing inscription “gluten free” on a package of cereal. Strange statement! Gluten is the gluten for which wheat is so famous. In different varieties there may be less or more of it, but it cannot be absent altogether if it is made according to GOST. Due to its content, semolina is used as a binding element for pancakes, cutlets and other minced meat products.

When sausages or sausages contain the inscription “vegetable protein” - this is not necessarily soy, quite often manufacturers add semolina. It allows you to keep meat products juicy and aromatic, due to the fact that when heat treatment more meat broth held by the grain.

1. You can consume products with semolina every day, but without much fanaticism, it helps to reduce potassium in the body, and this can affect the functioning of the heart muscle and the development of rickets in children. If you had semolina for breakfast, then you should abstain from it for dinner. People suffering from heart disease should replenish potassium with apricots, dried apricots, and raisins.
2. Refuse to eat semolina porridge only because there is more delicious dishes, not worth it. Phytin contained in cereals preserves bones, protects them from fragility, preventing calcium and salts from being washed out of the body. And this is especially important for people of middle and older age.
3. The kcal in semolina is not much more than in Greek, which is recommended by many nutritionists. Buckwheat contains 315 kcal per 100 grams, semolina – 330. Agree, a small difference? In addition, semolina does not strengthen or weaken, it normalizes the functioning of the stomach and intestines, which is why gastroenterologists recommend it.
4. It takes no more than 20 minutes to prepare semolina porridge, and this takes into account the boiling of the milk.

And those who want to know how to prepare perfect semolina porridge without lumps can watch the video:

All the best to you, health, ease and a positive attitude!

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It turns out that semolina porridge, which everyone disliked in childhood, is very useful product. It contains the least amount of fiber, but at the same time is rich in nutrients and is easily absorbed by the body. That is why semolina is suitable as the first complementary food for infants and for feeding people during the postoperative period, as well as for those who are on a diet. Many people still do not understand the process of cereal production, but this article will reveal all the secrets for you.

What is semolina made from - the production process

The product has gained popularity and began to be widely used quite recently. IN ancient Rus' Semolina was considered a delicacy and was served only in rich families, as it was produced in very small quantities.

• The basis of the cereal is wheat, but of a certain variety and with low content gluten It is impossible to make semolina by hand. Special equipment is used in its production, difficult process selection and preparation of grains. Semolina is also called semolina.
• Cereals are ground at flour mills. The semolina production process begins with grain analysis in a special laboratory, where the percentage of gluten content and the presence of harmful impurities is determined.
• Then the selected wheat is transported through conveyors to the elevator (special storage). This is not just one room, but whole line rooms on several floors. Here the product is tempered. This procedure allows the grain to be compacted, then it is cleaned and washed.
• The next stage is grain crushing using coarse grinding technology. In this case, the product breaks and the core is freed from the outer layer. A strong air flow removes the outer shell. This part of the wheat is then ground and sifted. So the grain undergoes various technological processing.
• An important process in grain processing is the separation of bran. As a result, the product is divided into two zones. White grains of ready-made peeled cereal are poured into one, and the heavier parts of wheat - the outer shell - are poured into the other. Thus, the amount of fiber in semolina is reduced and the fat content is reduced.
• Although semolina is already ready for sale, it is once again checked by employees in the control department for various impurities, foreign odors, color and excess liquid. Some factories omit this stage of product production, so be careful when purchasing.
• It should also be taken into account that grit may have a different shade. Determine quality semolina premium can be done evenly white color. But on sale you can find semolina from cream to yellow in color. The quality of the product can be determined by the shade.

Semolina - what types are there?

In addition to color and degree of grinding, the product is distinguished by type. It would seem that semolina is semolina. But depending on its type, dishes with varying degrees of friability and calorie content are obtained.

• The type of semolina involves the use different varieties wheat and is designated by three categories. Before purchasing, carefully study the packaging, which must be marked with semolina.
• If the product is made from durum wheat, it is designated “T”. The production process of this type of semolina is considered the most labor-intensive. You can identify such a product by its transparent grains of a yellowish or creamy hue.
• Dishes made from such grains turn out richer, with a subtle taste, and porridges become crumbly. Most often, this semolina is added to minced meat, casseroles and various desserts are prepared from it.
• When using soft wheat, semolina with the designation “M” is obtained. Cereals have a lower cost because the production process is cheap. This type The product is white with opaque grains.
• In a dish, such semolina quickly boils and increases in volume many times over. The porridge turns out pleasantly light taste, uniform consistency, viscous and more liquid. Most often semolina from soft variety wheat is used to prepare infant formula.
• On sale you can also find semolina labeled “TM”. This means that you have a mixture of cereals from soft and durum wheat. The most commonly used ratio of cereals is: 80% soft and 20% hard grains.
• Choose a variety of semolina depending on what dish you will be preparing and for whom. But keep in mind that when cereal is cooked in milk, its calorie content increases to 330 kcal per 100 grams ready-made dish. While on water you get porridge with a calorie content of 80 kcal.
• Regardless of the type of product, its storage is the same - in a dry glass or ceramic container with a tight lid.

The semolina production process involves several stages, which results in the most healthy and nutritious product. In addition, each type of semolina can make your dish original and most delicious.

You can learn more about the product manufacturing process from this video: