Semolina: composition, types and properties. What is made from semolina. What is semolina made from? What is semolina made from?

Semolina is one of the most popular porridges and is especially often fed to children in kindergarten. But despite such a widespread dish, many do not know at all what they are made from. semolina. Let's look at this in more detail.

Are you still tormented by the question, what is semolina made from? Of course, from wheat! After collection, it goes through several stages of processing, before reaching the state in which we are accustomed to seeing the cereal under discussion.

• First of all, the selected grain is tested for gluten content using a special laboratory analysis.
• After inspection, the grains are sent to a workshop where a tempering process is carried out, which gives the grains density. They are immediately cleaned and washed.
• Next, you need to free the core from the layers covering it. This is done through coarse grinding.
• The resulting mass is sifted, crushed by machines and processed.
• On last stage The grain is separated from the shell, polished and quality controlled.

A good, truly high-quality product should be snow-white. Of course, semolina can be either yellow or cream - the color depends on the type of grain.

Composition and calorie content

So, having figured out what kind of cereal semolina is from, it’s time to find out its properties and composition. During the grinding process, the cereal loses a certain percentage of fat and fiber. By the way, the low fiber content makes porridge easier to digest, and in addition, starch relieves the stomach of mucus. Also, semolina retains many useful substances: zinc, potassium, phosphorus, iron and vitamins (E, PP, B).

Nutrients:

• proteins – 10.5 grams;
• fats – 1 gram;
• and carbohydrates – 70 grams.

In addition to its rich composition, semolina is also generous in calories - 328 units per 100 grams of dry product. But after cooking, this number drops to just 100 calories per 100 grams. Nevertheless, you should not abuse such porridge. One small portion for breakfast is enough, and not every day.

The benefits of semolina for men and women

First of all, this porridge is ideal for those who have stomach problems. This is due to its low fiber content and easy digestibility.

But besides this, eating semolina has other positive aspects:

• cereal contains thiamine, which is not produced by our body, and therefore must be supplied with food;
• For healthy blood, a person needs folic acid, it can also be obtained by sometimes eating semolina;
• a large number of Iron in the cereal replenishes its deficiency in human blood.

As for the benefits of cereals for men, first of all, it is a simple and quick saturation of the body. That is, after having breakfast with this porridge, you don’t have to think about hunger until lunchtime. It is also recommended for those who are actively involved in sports and want to gain muscle mass, because it is high in calories and contains a sufficient amount of protein.

And semolina cooked with milk, and even with sugar, will become an excellent remedy against fatigue and nervous tension for men engaged in manual labor.

Semolina is recommended for women for weight loss, but of course the portions should be small. Some believe that oatmeal will be more effective, but this is not so - it is much more difficult to digest, and this is especially true if you have digestive problems.

Regular consumption of porridge has a positive effect on the condition of the skin and hair due to many microelements. And, of course, some women actively use cereals for various cosmetic purposes.

Beneficial properties for children and pregnancy

It’s not for nothing that semolina is given to children in almost all kindergartens; this indicates its necessity and benefits for a growing body.

• A large number of vitamins and minerals have a beneficial effect. Calcium and silicon strengthen bones, and magnesium and potassium strengthen the cardiovascular system.
• It is recommended to consume porridge in case of kidney failure.
• Used for depletion due to low amounts of fiber.
• Carbohydrates fill you up well and give you energy.

But sometimes it turns out that this is one of the few products that does not make a woman sick, and therefore she has to include it in her diet.

Use of semolina

Usually they eat semolina for breakfast, but there are several other areas where it can be used usefully.

For weight loss

This porridge is perfect for weight loss for people with stomach problems and sludge in the body. It can also be used as the main component of a mono-diet (a diet where only one product is used). Semolina for breakfast several times a week will improve digestion, which will also have a positive effect on the speed of weight loss.

Face masks

Some semolina face masks can replace expensive creams.

Its regular use for cosmetic purposes:

• will help tighten the skin;
• will get rid of acne and blemishes;
• removes dryness;
• will make the skin softer;
• protects against ultraviolet rays
• and will launch natural regeneration processes.

In cooking

If you think that semolina can only be boiled, then you are mistaken. It is used for making dough, casseroles and pancakes. And also as a breading for cutlets, meatballs and zraz. You can use it to make a very popular pie - manna, and it is also good to add to mousse, soufflé and puddings.

The most important thing to remember is that when interacting with other products, the cereal swells and increases, so be sure to take into account the proportions of the components when using semolina in the recipe.

Contraindications for use and possible harm

It would seem that what could be bad from ordinary porridge?

But in fact, you should use this cereal with caution:

• phytin and glyodine, which are part of the cereal, can interfere with the absorption of nutrients in the body;
• some people may have gluten intolerance, and semolina, of course, contains it;
• It is not advisable to give porridge to children under one year of age, since the cereal contains a lot of starch;
• Excessive consumption of the product can contribute to excess weight gain.

Like any other product, semolina has positive and negative properties. It is enough to observe the measure and then there will be no harm from its use. Against! There will only be benefits that you will definitely appreciate by including a plate of semolina in your weekly diet.

Almost everyone has been familiar with semolina since childhood. Many people were offered to consume it as a healthy and nutritious product. Everyone knows many recipes for its preparation. But few people know where it comes from and what it is made from. But its preparation is associated with quite a complex technical process. This article will help you understand the questions: where semolina grows, how it reaches the state of the usual cereal in bags, what beneficial properties it has.

There are many myths about where semolina came from. Almost everyone has heard biblical story about Moses, how he traveled through the desert for a long time. In it, the people were fed with “manna from heaven.” In fact, it is unlikely that you will be able to find manna fields. There is no plant with this name. But, nevertheless, semolina is of natural origin and is not at all a product of chemical Food Industry.

Semolina is made from the most common wheat. Flour is also produced from it and bread is prepared. This product is more coarsely ground than flour. This type of wheat grows by the end of summer. The grains located in its spikelets ripen, after which they are peeled and transported for grinding. Particles with a diameter of 0.25 mm become semolina. The largest particles do not exceed 0.75 mm in diameter.

When did it appear

Unlike many other cereals, semolina appeared relatively recently. On the territory of our country, its history goes back less than three centuries. In the 19th century, it was considered a very expensive product due to the fact that the production process itself was very complex. IN Russian Empire had very little prevalence and fame. The emergence of conveyors at the beginning of the 20th century made it competitive.

What is semolina made from, its types

As mentioned above, semolina is made from wheat grains. These grains are subjected to certain processing, as a result of which they split. This cereal has several varieties. Depending on what type of wheat was used as the feedstock. Vary several types of semolina:

• Category M. This type of cereal is the most common and almost everyone has seen it on store shelves. Produced by grinding soft wheat. This type of semolina is white in color. Its structure is opaque. As a result of cooking, the grains increase significantly in size. This cereal is most often used to make porridge with milk. It is also suitable for mousses.
• Category T. The starting raw material for its preparation is durum wheat. The color of this cereal is yellowish and its structure is slightly transparent and glassy. This variety is used to make puddings or dumplings.
• Category MT. This type is a mixture of soft and hard varieties of semolina. The ratio of the former to the latter is approximately 4 to 1. This variety is often used for breading meat.

Each type of semolina has its own area of ​​application, and depending on the diet and gastronomic preferences, its specific type is used. Not only semolina is made from wheat by coarse grinding. In the countries of the Middle East, with rougher processing they make bulgur And couscous. The size of their grains is several millimeters.

How semolina is produced

Semolina is produced in flour mills. It is at these huge enterprises that, through the use of special technology, it turns out useful product white or beige shade. The color of semolina, as well as its type, depends on the variety of the original wheat. Working with durum wheat is more labor-intensive. Eat whole line reasons causing the technical complexity and high energy costs of its processing. Soft wheat varieties are easier to process. Recycling cost combined option MT grade cereals directly depend on the ratio of the types of grains included in it. All technological process can be divided into several stages:

• Preparation;
• grinding;
• grinding.

Production: preparatory stage

First, at a flour mill, grains are examined in a special laboratory to determine their gluten content. The grains selected according to this principle are sent to elevators, where the tempering process takes place. The grains become denser and the shell layers stick together. After this, a very important part of grain processing takes place. First, they are washed and cleared of debris. Then they are kept in special tanks.

After long period After drying, the grain goes to special devices that prepare for more efficient grinding. These include: destoners, triremes, strainers, etc. For example, in triremes, seeds are cleaned of impurities. Several cylinders rotate in them at different speeds. Cereal grains fall into the appropriate selectors at a certain speed.

Production: grinding

It is produced on special roller machines. Structurally, they consist of several shafts, each of which has its own rotation speed. The grains get caught between their cutting edges, which leads to grinding. Since semolina is a coarsely ground product, the process of grinding it is not as long as, for example, when making flour. After the second cycle of passing through this system, almost all grains passing through the sieves are converted into the target product.

Sieves separate the grain into fractions different diameters, resulting in a product of different diameters. The grains themselves, which represent endosperm, undergo an enrichment process. It can be compared to purification that takes place in several stages. After this procedure, the grain particles are released into a special container.

Production: grinding and packaging

This stage gives semolina grains a finished look. The percentage of ash content in cereals decreases. It also reduces the proportion of fiber and fat. On the one hand, this will reduce its nutritional value, on the other hand, it will make it dietary and suitable for consumption during the recovery process after surgery. After grinding, the crushed grains are transferred to the packaging workshop. Depending on the type of wheat, the size of semolina grains and the degree of its processing at the packaging stage, it is distributed into different containers. These parameters affect a number of its properties, including shelf life.

Properties of semolina

Semolina is divided into three main types depending on the grinding of which varieties of wheat it is made from. Hard and soft varieties have a number of key properties that are transferred to their derivative product. Thus, durum wheat varieties contain more protein and fiber. But cereal passes special treatment , due to which it loses some of these components. The latter leads to the fact that significant differences are leveled out. There is also an economic side: cereals for which more money is spent on processing will cost more. Therefore, the price of grade T is always higher.

Beneficial features

Semolina contains a small amount of fiber, no more than 0.2%. Thanks to this property, semolina is very easily and quickly absorbed, being one of the few grains that are digested in the lower intestine. For gastrointestinal diseases recommended for use during the recovery stage of the body after surgery or exhaustion.

High percent starch content makes dishes with this grain very satisfying. Being low in calories, they can be used by dieters. You just need to prepare them according to special recipes and do not abuse volumes. It also helps cleanse the digestive system of fat.

Harm of semolina

You should not give semolina to children under 1 year of age. IN last years Pediatricians have found that this porridge interferes with the absorption of calcium. To avoid the risk of osteoporosis, it should not be consumed frequently by older people. This property is due to the presence of phytin. Besides semolina is poor in vitamins and minerals .

Gluten (gluten) can lead to allergic reactions. Its content in semolina is very high. Excess carbohydrates with unregulated cereal consumption can lead to excess weight.

Didn't get an answer to your question? Suggest a topic to the authors.

Semolina porridge has been familiar to all of us since childhood. Some loved it and ate it every morning, and also asked for more, some couldn’t stand semolina porridge, and some still prefer to have this porridge for breakfast. But what is this popular semolina made from, and is there any benefit to it?

Semolina is made from coarsely ground wheat. The average diameter of semolina particles is from 0.25 to 0.75 millimeters. However, semolina is still not only semolina porridge, but also semolina dumplings, pancakes, casseroles, puddings, mousses, soufflés.

All semolina is divided into 3 groups. This is “T” brand semolina, which is made from durum wheat, “M” brand semolina, which is made from soft varieties, and a mixed “MT” brand. By the way, in order to prepare the most delicious semolina porridge, you need to use “M” brand semolina. But for semolina, for example, or pudding, “T” brand semolina is better suited.

Doctors have been arguing about the benefits and harms of semolina porridge for a long time. And if earlier in everyone medical school Students were taught to cook semolina porridge at 5% and 10% for feeding children almost from birth, but today it is recommended to introduce semolina into food only after the child turns one year old. It turned out that semolina porridge is a very strong allergen, and an allergy to it in children occurs in the form of diathesis and is very difficult to treat. Therefore, today preference is given to rice, millet and buckwheat porridges.

Semolina contains a large amount of gluten, called gluten. It is this substance that causes allergies. Over time, gluten intolerance usually goes away and a person can continue to eat their favorite semolina porridge.

Contains semolina and phytin - a substance that prevents the body from absorbing calcium. And for a child’s growing body, calcium is the basis proper development skeleton and growth. And a lack of calcium leads the child’s body to such serious diseases as rickets and spasmophilia. This is another reason why semolina porridge is in great disgrace today.

The calorie content of 100 grams of semolina is 328. It contains 10 grams of protein, 1 gram of fat and 73 grams of carbohydrates. Semolina is the only grain that is digested in the lower intestine and only absorbed there. Semolina porridge, unlike all its other “friends”, cooks very quickly and does not lose all its useful properties.

In addition, properly prepared semolina porridge is very tasty dish. You need to cook proper semolina porridge in milk and be sure to follow the proportions - 0.75 cups of cereal per 500 milliliters of milk. Pour the cereal into boiling milk using a strainer and cook it for no more than 2 minutes. In this case, the porridge must be stirred vigorously. And then let it brew for 15 minutes in a tightly closed pan. Only such semolina porridge will be the most delicious and healthiest.

But other than that classic recipe There is also semolina porridge with chocolate and pineapples, with cranberry juice and water, with breadcrumbs and dried apricots. In general, semolina porridge will never lose its relevance in the diet of our people.

Semolina (semolina): description, preparation, composition, benefits and harm

Semolina, popularly called semolina, is made from a special varietal grind of wheat. According to GOST, the diameter of semolina grains should be 0.25-0.75 mm. For the production of semolina, both hard (grade "T") and soft (grade "M") varieties of wheat, as well as a mixture of such varieties, can be used.

Cereals from “M” wheat varieties are best suited for viscous and liquid porridges with milk, as well as for pancakes, casseroles, and cutlets. “T” grade cereals are best used to make sweet dishes, minced meats and fillings for soups.

The main advantage of semolina is that it boils very quickly. This is explained by the almost complete absence of fiber in it, the content of which should not exceed 0.4%.

Semolina porridge has long gained popularity in children's and dietary nutrition, especially in case of gastrointestinal disorders and in the postoperative period, when eating rough food is problematic.

Distribution of semolina

Nowadays, you can hardly meet an adult who does not know the taste of semolina porridge. Our grandmothers and mothers fed us semolina; it was given to us in nurseries, kindergartens, schools, hospitals, sanatoriums, etc.

People's attitudes towards semolina vary. There are both fans of this cereal and those who have unpleasant feelings when mentioning it. In the latter case, they occur more often if, as a child, a person was stuffed with semolina porridge very often or it was cooked incorrectly (with lumps). But some people simply don’t like it.

Okay, we modern people, because semolina is considered a completely ordinary food product and can be prepared by a person of even very little income. Although just over a hundred years ago, semolina was considered such a delicious product that only people from privileged strata of society could afford it. Only during the Soviet years in our country did semolina become food for broad masses. This was due to the fact that semolina manufacturing technologies have improved, which has sharply reduced its cost.

As for the origin of semolina, according to historians, this happened in the Middle East around the 13th century. The first who learned how to produce it were the Arabs.

There is a lot of conflicting information about the benefits and harms of semolina. Some nutritionists deify it, others almost impose a categorical ban on its use. Whether semolina is beneficial or harmful, we will find out further.

How to choose semolina

The quality of raw semolina is a determining factor that affects the taste and consistency of the finished dish.

You can probably buy semolina in any store. The problem is not even where to find it, but which one to prefer. A huge number of manufacturers offer and advertise their product, calling it “the best” and “the most delicious,” although you should not take their word for it. Therefore, you need to know a few clear guidelines so that a dish prepared from semolina does not cause disappointment.

• It is not advisable to buy semolina by weight. The reason is simple: in this case, the cereal is not in a sealed package or container and therefore becomes damp. Semolina, in general, is quite hygroscopic. As a result of improper storage, it quickly acquires a bitter or sour taste, which is clearly noticeable even if you just taste the raw cereal. If you cook porridge from spoiled cereal, the unpleasant taste will not only not disappear, but will only intensify.
• Another way to test semolina for suitability is to evaluate its smell. If the cereal smells damp or musty, you should not buy it.
• Not only people are lovers of semolina. Often, semolina contains all sorts of living creatures such as flies, bugs, moths and other insects. The worst thing about all this is that some of them are carriers of dangerous diseases. There is also a high probability that, once home, these uninvited guests will settle in all the nooks and crannies of the kitchen and spoil other food products.
• To avoid all the mentioned troubles, it is preferable to buy semolina in sealed packaging. If semolina is packaged in celluloid bags, you need to turn the pack of cereal in your hands: nothing should spill out of it.

Semolina is very popular in cooking. In addition to the well-known porridge, you can prepare a huge number of different dishes from it. Here are just some examples of using semolina:

• filling for soups;
• semolina dumplings;
• pancake base;
• casseroles;
• bits;
• cutlets;
• souffle; pudding;
• mousse;
• manna pie;
• additive to minced meat.

How to cook semolina porridge

The most important thing in preparing semolina porridge is to cook it without lumps. It’s not difficult at all, the main thing is to know a few subtleties, which we’ll talk about.

Firstly, you need to comply with all the necessary proportions. To prepare porridge for 2 servings, you will need half a liter of milk and 2/3 cup or 4 tablespoons of semolina (heaped). If you want to make the porridge sweet, add another tablespoon of granulated sugar. Whether to salt semolina or not is a matter of taste. The sweet version of semolina porridge does not require the addition of salt, but without any sugar or salt, the porridge turns out tasteless.

Secondly, to obtain a homogeneous consistency, the milk must first be heated to a boil, and only then the cereal is poured into it very slowly, stirring constantly. Then the porridge is allowed to boil again, stirring continuously, after which the heat is reduced to minimum, sugar and (or) salt are added. Cook for 3-5 minutes.

I hope you understand that the main secret to preparing semolina porridge without lumps is constant stirring.

Before serving, it is customary to put a piece of butter on top, but this is if there are no problems with excess weight.

Here are some additional tips:

• To obtain a tender, creamy porridge, milk can be replaced with cream. But keep in mind that this will increase the calorie content of the dish;
• To prepare dietary semolina porridge, you should cook it in water or at least use low-fat milk. Alternatively, dilute the milk by half with water. To prevent the porridge from turning out tasteless in this case, you can add pieces of fruit or dried fruit (dried apricots, prunes, raisins);
• young children (up to one year old) need to prepare liquid semolina porridge, for this the proportion of liquid is doubled;
• If your child is not a fan of semolina porridge, you can add a pinch of vanillin or a couple of chocolate cubes to it. Fruits, berries, jam or marmalade will also help deceive the little “unwilling” one.

Guryevskaya porridge is a signature style of semolina porridge, which distinguishes it from the usual semolina from the hospital canteen.

The recipe for making Guryev porridge appeared in early XIX centuries, when semolina porridge was considered a delicacy. At that time, the Minister of Finance of the State Council, Count Guryev, once went on a visit to his friend, Major Yurisovsky. He, having heard a lot about the gourmandity of the guest, ordered his serf cook, Zakhar Kuzmin, to prepare something that could charm the count. Without cunning, the cook prepared semolina porridge with dried fruits, nuts and creamy foam. After the guest’s visit, rumors spread around St. Petersburg that, as a result of much persuasion, the count bought the serf cook for a very substantial sum, appointing the latter as his chief cook. Only then other people began to come to visit the count, spreading news about the unearthly skill of the chief cook of this minister. Gradually the recipe gained popularity, and the porridge began to be called Guryevskaya.

How to cook Guryev porridge

We will need:

• milk - 1.25 l;
• half a glass of semolina;
• 500 g of a mixture of various nuts (hazelnuts, walnuts, cashews, peanuts, roasted sunflower seeds);
• 10 bitter almonds;
• half a glass of strawberry or cherry jam;
• 20 g butter;
• a pinch of cardamom;
• zest of one lemon.

Technology for preparing Guryev porridge

First, the nuts should be doused with boiling water, peeled and peeled, then lightly fried in a hot frying pan, and finally, mash them in a mortar with the addition of a small amount of warm water.

The milk is poured into a cast iron frying pan, which is placed in the oven. As the milk bakes, a ruddy foam will form on its surface, which should be removed and placed in a separate container.

The remaining milk is placed on the stove and semolina is boiled in it. As a result, you get a rather thick semolina porridge, into which chopped nuts, spices are poured, butter and sugar are added.

Take an enamel bowl (for example, a large bowl), into which the porridge is laid out so that the layer thickness is about 1 cm. The stored foam is laid on top of the porridge. Then another layer of porridge, again foam, etc. But the very last layer of porridge should be mixed with jam. All that remains is to put the dish in the oven for 10 minutes.

The dish itself must be served in the same (enamel) vessel in which it was baked, not forgetting to sprinkle the top again with a small amount of nuts and smear with jam.

Of course, preparing Guryev porridge is quite a troublesome task, but it is worth it. Just think about the fact that you fed your guests semolina porridge, and they not only did not turn up their noses, but were extremely surprised by such a dish. By the way, not every guest will even guess that it was semolina and not some exotic superfood.

If anything, here’s another video recipe for making Guryev porridge:

Composition of semolina (per 100 g)

The nutritional value

Macronutrients

Microelements

Vitamins

The benefits of semolina

Semolina has many advantages.

Firstly, it boils very quickly and is very well absorbed. human body, since its fiber content is low. In this regard, semolina is included in many diets intended for people with gastrointestinal diseases, especially in the postoperative period.

Secondly. semolina has a rich vitamin and mineral complex (see table above). It contains quite a lot of iron, manganese, and zinc. All these elements are vital for humans, especially in childhood, under high neuropsychic and physical stress.

Harm of semolina

Semolina easily slips through the stomach and upper intestines - that’s a fact. Its main digestion occurs in the large intestine. And this is where problems can arise. The fact is that low fiber content does not contribute to the formation of proper intestinal microflora, which is fraught with constipation, dysbacteriosis and other unpleasant moments.

Semolina is rich in gluten, which is quite natural for wheat products. For the majority of people, gluten is not dangerous, but approximately every 800 Europeans have celiac disease, a severe hereditary disease that involves the inability to digest gluten. Symptoms can vary, but most often include weakness, weakness, bloating, abdominal pain, constipation, vomiting, diarrhea, iron deficiency anemia, joint pain, mouth ulcers, tooth decay, depression and anxiety.

Even if a person does not have such an ailment, gluten has a bad effect on the intestines, enveloping it with mucus and thereby reducing its absorption capacity. This problem is aggravated by the high starch content in semolina.

Another unpleasant feature inherent in semolina is the presence of phytin in it - a substance containing phosphorus and binding calcium salts, converting them into insoluble compounds. Because of this, a lack of calcium may occur in the body. Since the concentration of calcium ions in the blood is stable, when it threatens to decrease, the body begins to extract it from the bones. It is not difficult to guess that this contributes to a decrease in their strength, destruction of joints and teeth. Children who are fed semolina porridge very often (2-3 times a day) develop rickets and spasmophilia. In this regard, doctors now do not recommend feeding infants semolina porridge, suggesting replacing it with vegetable purees.

You also need to know that semolina is a product of processing wheat grain, which is deprived of the germinal part and shell. As a result, the bulk of the most useful substances are removed.

Of course, semolina should not be considered one of the only unhealthy foods. When consumed in moderation, it is more beneficial than dangerous. The main thing is to observe moderation in everything.

To understand what benefit or harm comes from eating semolina porridge, let’s figure out, perhaps, first of all, what semolina is from which it is prepared.

Not everyone, perhaps, knows that this cereal is produced from a very popular crop today - wheat. The variety of semolina, as this product is called for short, also depends on the brand of this cereal. And so, there are three types of cereals: T (hard), M (soft) and MT (mixed).

One of the features that distinguishes semolina from ordinary wheat is the size of the grains. In semolina they are very small, only 0.25, maximum 0.75 mm in diameter.

The brand of cereal affects the quality of the dish prepared from semolina. For example, the “T” brand is best used for sweet dishes, added to minced meats, and it is also suitable for adding to soups. But the “M” brand is used for casseroles, pancakes and viscous porridges.

Composition of semolina

If we consider the nutritional value, as they say, of the edible part of semolina, then 100 g of cereal contains more than 70 g of carbohydrates, a little more than 10 g of proteins, and only 1 g of fat. About 4 g are dietary fiber. Only 0.5 g contains ash substances and 14 g of water.

Semolina is rich in vitamins. This includes vitamin E (0.25 mg) and PP (1.2 mg). There is also a vitamin series most useful group B. Semolina contains 0.14 mg of thiamine and 0.04 mg of riboflavin, as well as pyridoxine (0.17 mg) and folic acid (17 mcg). The composition of 100 g of semolina is given.

The mineral range is widely represented. The cereal contains calcium (20 mg), potassium (130 mg), and magnesium (18 mg). There are also enough other components - phosphorus (85 mg), sulfur (75 mg), chlorine (21 mg).

Microelements are present in even greater quantities. This includes iron (1 mg) and zinc (0.59 mg). There is also fluorine, chromium, molybdenum, vanadium. In total, more than two dozen of these most useful and necessary for normal operation organism components are found in semolina.

The benefits of semolina porridge

There is still controversy about this product. Some consider it useful, others do not recommend introducing semolina into your diet at all. Situations are different. Indeed, there are ailments for which semolina porridge will bring undoubted benefits.

This applies, for example,

gastrointestinal diseases

Once in the digestive organs, semolina literally envelops them, soothing pain and relieving spasms. It also heals cracks that can form in the intestines. Therefore, it is recommended to include it in the diet of patients with gastritis, ulcers, and other pathologies associated with the digestive system. In such cases, semolina is prepared in water, without salt and without sugar.

You can also use porridge as an excellent cleanser for the body. To do this, semolina is introduced into your morning diet. Then it will be able to absorb all the bad components that come across in other products.

Semolina porridge is also indicated during the recovery period after operations. This is facilitated by a limited amount of fiber, compared to other cereals, and excellent digestibility.

The same quality of semolina porridge allows it to be used during a serious illness. After all, during this period the body needs energy and strength to recover, and semolina can provide all this.

Excellent digestibility and fairly high energy value allows you to get rid of chronic fatigue thanks to this product.

Semolina porridge is indicated for kidney disease. Especially in case of chronic deficiency, when a protein-free diet is recommended.

In moderate quantities, the product is useful for both children and elderly people. The child’s body quickly restores wasted energy, also receiving the components necessary for its growth. It is better to prepare this dish for children with milk.

In old age, porridge prevents the development of malignant tumors in the intestines, and also prevents the demineralization of blood cells.

Some experts prove the usefulness of this product for weight loss. This is dictated by the ability of semolina porridge to remove mucus and fats.

Harm of semolina porridge

1. The product will undoubtedly cause harm if consumed in excess. By eating several servings of semolina porridge a day, you can increase the excretion of a very important substance for the body - calcium. This is dangerous, especially for children’s bodies, and leads to poor development of the skeletal and muscular systems. Unfortunately, as a result of this, some diseases can develop, for example, rickets and spasmophilia. In old age, excessive consumption of semolina porridge threatens the development of osteoporosis and obesity.
2. Another disadvantage of semolina is that it contains a fairly high content of a substance called gluten.
3. Some people are intolerant to this substance. A disease of this nature is called celiac disease. This is a serious illness that is considered hereditary. Leads, if measures are not taken in time, to thinning of the intestinal walls and impaired absorption by the body nutrients, which are so necessary for its normal growth and functioning. The disease may manifest itself allergic reactions, stool disorder.
4. Because of high content Gluten-free semolina is not recommended for children under one year of age. This product can contribute to the development of a dangerous disease - allergies.
5. Semolina porridge will not bring any benefit if you cook the cereal for a long time. In the digested product useful material are missing.

How to cook semolina porridge?

In order for the semolina from which we prepare semolina, beloved by many, to be able to provide all the beneficial substances and be not only tasty, but also healthy, you need to remember just a few rules. They must be observed while preparing the dish. Plus, they are not complicated at all.

First of all, this is the cooking time. And so, you only need to cook semolina for about 15 minutes. This is the only way the nutrients are preserved to the maximum. By the way, pour the cereal into boiling water or milk, in a thin stream and stirring constantly.

One in ten counts ideal ratio. This means one part cereal and ten liquid.

To improve the taste and benefits of porridge, you can add sugar, honey, cinnamon, butter, and dried fruits. This of course depends on taste and preference.

Have fun cooking and be healthy!

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 a beneficial effect on the body. About what semolina is, what grain it is made from, and whether semolina is really beneficial for children and what else can be prepared from it - further in the article.

Semolina (semolina)

The history of using semolina goes back centuries historical times, since it is a consequence of the cultural cultivation of wheat.

Semolina is crushed wheat grain with small size fractions (0.25-0.75 mm), which is widely used all over the world in cooking.

Photo: semolina (semolina)

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 marketing ploy, used by some manufacturers. Corn semolina is corn grits, corresponding in grade to semolina. The particle size of this product is 0.3-0.8 mm. Apart from external similarities, the products have little in common: they differ in the composition of the 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 stable and efficient work 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.

Useful properties of semolina

However, cereal cannot be called completely useless, since it has some valuable properties. 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 turn, dietary fiber performs its cleansing functions well, removing ballast, fats and absorbing toxins. For adults, semolina porridge is often prescribed for gastrointestinal diseases and during post-operative recovery.

What are the benefits of minerals in semolina 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 metabolism nucleic acids, important for the development of sexual functions;
• magnesium – ensures the stability of the 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 option nutrition for people who have diseased 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 the digestive system little man does not cope well with the 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.

Semolina benefits and harms

For babies or small child Semolina porridge 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 its beneficial properties by boiling 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 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. Add 2 tsp to half a glass of thick semolina porridge. 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. Add 5 g of cocoa powder and 5 g of coconut oil to 15 grams of warm porridge. 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. Add 3 drops of mint essential oil and 5 grams of fat sour cream to 15 grams of warm water. 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. Large fish swallows it whole, and does not pull it off, thanks to which 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.

The right decoy for fishing

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 Matchbox cereal, add flavoring and closed throw 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 milk or water based. 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 by a high carbohydrate content.

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 a more tasty and satisfying preparation, you can add chopped meat, sausage, fried onions, etc. to the recipe.

Semolina pancakes

1. Mix half a glass of granulated sugar and 1 egg in a bowl, whisk. It is better that the egg is cold, this will give additional lightness when beating.
2. Add a glass of kefir to the mixture and whisk everything again.
3. Add semolina, stir and let it swell in the dough.
4. After a quarter of an hour, add a glass of wheat flour and ½ tbsp. baking powder. If you like it, you can add a little vanilla.
5. Shake the dough well and let rest for 10 minutes. The flour should be allowed to soak well and “disperse.”
6. You can start frying the pancakes by transferring the dough into the frying pan with a spoon.

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 vanilla sugar there, 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:

• 0.25 l milk;
• 50 g granulated sugar;
• 2 chicken eggs;
• tbsp vanilla;
• 100 g dried apricots;
• 35 g butter;
• 45 g semolina;
• butter and extra sugar for greasing the pans.

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, stir, and then add sugar and dried apricots cut into small pieces.
5. Separately, beat the whites with salt until fluffy.
6. Add the protein mass to the 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 soufflé with white chocolate and halves of canned apricots or in 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.