Organic durum semolina pastas are the healthiest of all pastas. A pasta that says “100 percent durum semolina” or “golden amber durum wheat,” for example, is made from refine wheat flour. If you’re sensitive to gluten, don’t pass over pasta. Pick one from an alternative grain that is free of gluten, such as buckwheat or rice.
Prime quality durum wheat, free from impurities and with tenacious gluten. Once it reaches the production site the semolina is subject to strict controls and is store in special silos. During the kneading phase it is mixed with 20-30% of water and creates a net of gluten that enfolds the starch. Hence, keeping it from dissipating in the water during cooking. Once it has reach the optimal consistency and plasticity the dough is extrude by means of teflon or bronze dies. Especially design to calibrate the thickness and obtain the desire pasta shapes.
The subsequent drying phase
The subsequent drying phase is the most delicate. My Noodle Company chooses to adopt the slow method with moderate temperatures so that the quality of the finish product is not compromise. The initial part of this process involves the surface layers of the pasta. However, that begin to harden and to lose one third of the total humidity content. After which, the definite drying phase is carried out in special ovens. The pasta is then bring back to room temperature and carried towards the packaging phase. Moreover, by means of conveying belts where automatic machines pack the product in boxes and transparent bags ready to reach the stores.
Durum flour is mainly use to make pasta
Durum flour is mainly use to make pasta. Semolina is coarse-ground durum wheat mainly use in pasta. More highly refine durum flour is use in bread-making. Durum wheat has a higher protein content than soft varieties of wheat. Hence, which produces the gluten necessary to attain a proper texture in breads. Couscous and bulgur are both products is making from durum wheat. Granules of couscous are form from a paste made of semolina and water, which is then steam. Bulgur is boil durum wheat grains that often have the bran remove, so it is not consider a whole grain.
Semolina boosts your intake of several
Semolina boosts your intake of several B-complex vitamins, especially folate and thiamin. Collectively, B-complex vitamins support your metabolism and ensure that you can convert food into useable energy. Thiamin also also helps your brain and nerves function properly, while folate supports red blood cell production. A serving of semolina boasts 109 micrograms of folate.
Approximately one-quarter of your intake requirement — along with 28 percent of the recommended daily thiamin intake for men and 31 percent for women, set by the Institute of Medicine.A serving of semolina also contains 5.3 grams of protein, which nourishes your skin and muscles.The Semolina is naturally low in fat, and each serving contains approximately one-half of a fat gram.
Semolina making is from durum wheat
Semolina making is from durum wheat, so it is digest slowly. This helps you feel full longer and prevents you from overeating. Semolina improves kidney function, thanks to its potassium content. Add some chop nuts and raisins to your semolina porridge, and you increase its nutritional content as well as taste.
A coarsely ground grain made from wheat, semolina makes regular appearances in pastas, couscous and bread, as well as in breakfast cereals, such as Cream of Wheat. Like other wheat grains, semolina contains gluten, which makes it unsafe for those suffering from celiac disease or a gluten sensitivity. However, if you can include semolina in your diet, you’ll reap the health benefits of its nutrient content.