How semolina is made semolina. The chemical composition of semolina, as well as its benefits and harms

Everyone has ever wondered: what is semolina made of? Semolina, familiar from childhood, is often found in cooking: in the form of all kinds of cereals, puddings, casseroles and soufflés. Semolina is added to soups and minced meat. Semolina porridge is given to children, the elderly and patients after operations. Semolina has become so popular and independent that its origin has been completely forgotten. Appearance and the taste of cereals, indeed, is not very similar to the wheat from which it is made.

HOW MANKA IS MADE

Semolina, or semolina, is obtained from wheat grains. When grinding large particles are eliminated. They are called semolina. It turns out that semolina differs from flour only in the degree of grinding. For semolina, it is coarser. Therefore, semolina is produced in flour mills, although it is considered a cereal. Semolina can be from soft or durum wheat, or from a mixture of both. This is indicated when labeling:

M - semolina from soft varieties. More suitable for liquid cereals and casseroles. White matte grains soon boil soft, increasing in volume. Porridges are light and homogeneous.

MT - from soft varieties with an admixture of up to 20% hard.

T - from hard varieties. Suitable for making desserts and adding to minced meat and soups. The grains are translucent, yellowish. Porridges come out crumbly and rich.

The main "pluses" of semolina are that it:

Prepares quickly, and therefore retains all valuable substances

Very nutritious and high in calories

Well absorbed

Contains almost no fiber. This allows you to use semolina for diseases of the gastrointestinal tract.

Semolina contains proteins, vitamin E, vitamins gr. B (1,2 and 6), min. substances, starch (almost 70%). It has more potassium and vitamin E than rice.

LIMITATIONS

What do we know about manga? Many, without hesitation, will say "childish" and "useful." However, this is not quite true. is not a myth. Of course, this is not Coca Cola or chips, but this porridge cannot be called unambiguously useful either. Judge for yourself: there is a lot of phytin in semolina, which prevents the absorption of calcium and vit. D. Adding berries or fruits to the porridge can interfere with the action of phytin.

Grains also contain gliodin, which interferes with the ability of the intestines to absorb useful material. In addition, it is difficult for a child's body to digest so many carbohydrates that come with semolina. Therefore, children under one year old semolina is not recommended.

Another drawback is that semolina contains a large amount of gluten that can cause allergies.

But for adults, semolina is very useful. It is suitable for patients with digestive disorders. Thanks to its enveloping action, it relieves spasms in case of ulcers and gastritis. The same fitin is useful for the elderly. It does not allow excessive mineralization of the body and promotes bowel function. Especially nutritious is semolina porridge with honey and dried fruits, cinnamon or vanilla.

You should not recognize semolina porridge as unambiguously harmful or useless. It helps to gain strength after operations, is indicated for any gastric diseases and kidney failure. Tibetan medicine, for example, associates the health of the stomach, bones and teeth in the elderly with semolina.

The origin of the name of this popular cereal is interesting. After all, the words "semolina" and "wheat" are completely out of tune. And if everything is very clear with buckwheat and millet in terms of the name, then semolina is puzzling. But the fact is that cereals are not simple, but ... legendary. Wheat groats are named semolina in honor of the biblical manna. legendary

true value useful products nutrition a person realizes when he grows up and learns about their origin, appearance. Known to everyone since childhood, semolina porridge should be consumed by children due to its easy absorption in the body and low fiber content, as well as in the postoperative period, with problems with the stomach and intestinal tract, if diet is necessary.

What is semolina made from?

Affordable Popular semolina has recently become Soviet time. Prior to this in ancient Russia it was produced in a very in large numbers and served only on the table of aristocrats, wealthy people.

The production process of cereals is closely related to a number of complex operations, which performs special equipment. To obtain semolina, wheat grain is used, and a person practically cannot process this cereal manually. There are several stages of selection, preparation, processing and direct production of semolina, or rather semolina:

1. First, at the flour mill in the laboratory, an analysis of wheat grain is carried out, which shows the content of gluten in it;
2. After that, the selected grains enter the storage facilities - elevators, where the tempering process takes place in order to impart density, sticking of the shell layers, and also the wheat is cleaned and washed here;
3. Then, with the help of coarse grinding, the grains are crushed, completely grinding. This process helps isolate the core of the wheat and rid it of the outer layers;
4. The next step is screening, grinding with roller machines and technological processing of grain raw materials;
5. The final process is the separation of semolina from the outer shell, grinding and quality control by employees of the laboratory of the flour mill.

Semolina of white uniform color is the highest quality product of the highest grade. However, the groats can be cream, white, yellow or beige in color, on which its quality depends. Easiest to process and manufacture useful cereals contributes to the choice of cereals of soft wheat varieties. The most important process in the manufacture of semolina is grinding, in which the final product loses most fats, fiber.

Types of semolina

Upon completion of all technological processes for creating grains, whose size varies within 0.5 mm, it is the turn to determine its type, division into categories depending on the initial choice of wheat variety, and further packaging.

On packages with semolina, you can find the designation in the form of the initials "M", "T", "MT". This is how the cereal variety is labeled, indicating the choice of wheat, the category of its production:

• "M" indicates the choice of grains of soft wheat varieties, cereals are predominantly white, opaque, quickly boiled soft during cooking, greatly increasing in volume;
• "T" indicates the choice of hard cereals, the semolina is slightly yellowish in color, its grains are slightly transparent, and when cooked, the porridge turns out to be crumbly and more saturated;
• "MT" or "TM" refers to the combination of the two previous varieties of wheat at the beginning of the production of cereals, most often present on the shelves of supermarkets.

Many dishes can be prepared from this cereal, including traditional semolina porridge with milk or water. Especially tasty, satisfying are pancakes, dumplings, puddings, casseroles, the recipe of which provides for the use of semolina, soups with herbs and semolina are wonderful, tender, and cutlets with it are more saturated.

Benefits, harms and calories

The greatest activity, amazing energy is different for each healthy child. To maintain this energy throughout the day, it is best to cook healthy and tasty semolina porridge for breakfast or lunch. It can be cooked in milk, with the addition of fruits, vegetables, but semolina itself has minerals and vitamins.

Semolina contains phosphorus, zinc, potassium, magnesium, sulfur, iron, as well as vitamins E, PP, group B. Main distinctive feature cereals is low in fiber - 2%, which contributes to its digestion in the lower intestine, better absorption in the body. Another important value of the product is considered high content starch, which is able to quickly saturate the body, rid the digestive system of fat and mucus.

Only a large and frequent use of semolina porridge can cause irreparable harm to the human body. This is due to the fact that the cereal contains phytin, which prevents the absorption of calcium.

Semolina contains a fairly large amount of carbohydrates, which contribute to weight gain. The total calorie content of one hundred grams of cereal is 328 kcal, but semolina porridge cooked with water or milk contains from 80 to 100 kcal.

Many cereals after purchase must be unpacked, moved to a place inaccessible to harmful insects and beetles entering the product. Semolina is no exception, and to store any of its varieties, it should be poured into Plastic container or glass dry jar, covered with a lid.

The choice can be stopped on any semolina marked "T", "M" or "MT", having initially determined the method of preparing healthy cereals, as well as according to personal preference - porridge can be homogeneous, soft or crumbly, saturated.

When preparing hearty and delicious breakfast, lunch, consisting of semolina porridge, you will need to strictly observe the proportions of cereals and liquids. When choosing cooking grains in milk, you need to dilute the selected liquid with water in a ratio of 3 to 1. For one liter of water, milk, you need only six tablespoons of semolina to get porridge of the desired consistency, medium density.

The pleasant mild taste of semolina porridge can be diversified by adding delicious fruits, fresh berries, nuts and candied fruits. You can make porridge more tender by using baked milk when cooking, and a piece of butter added at the end of cooking will add splendor to delicious semolina.

To figure out what benefits or harms the use of semolina brings, we will understand, perhaps, first of all, what is semolina from which it is prepared.

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

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

The brand of cereal affects the quality of the dish prepared from semolina. For example, brand "T" is better to use for sweet dishes, add to minced meat, it is also suitable for filling in soups. But the brand "M" is used for casseroles, pancakes and viscous cereals.

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 protein, and only 1 g is fat. About 4 g is occupied by dietary fiber. Only 0.5 g contains ash substances and 14 g of water.

Semolina is rich in vitamins. This is vitamin E (0.25 mg) and PP (1.2 mg). There is also a vitamin range the most useful group B. There are 0.14 mg of thiamine and 0.04 mg of riboflavin in semolina, 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. There are cereals and calcium (20 mg), and potassium (130 mg), and magnesium (18 mg). Enough and other components - phosphorus (85 mg), sulfur (75 mg), chlorine (21 mg).

Micronutrients are present in more. This is both 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 essential components for the normal functioning of the body are found in semolina.

The benefits of semolina

This product is still being debated. Some consider it useful, others do not recommend introducing semolina into their diet at all. Situations are different. Indeed, there are ailments in which semolina will bring undoubted benefits.

This applies, for example,

gastrointestinal diseases

Getting into 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 introduce it into the diet of patients with gastritis, ulcers, as well as other pathologies associated with the digestive system. In such cases, semolina is prepared on water, and without salt, and without sugar.

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

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

The same quality of semolina allows you to use it during a serious illness. After all, the body during this period needs energy and strength to recover, and semolina is able to provide all this.

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

Shown semolina porridge for kidney disease. Especially when chronic insufficiency when a protein-free diet is recommended.

In moderation, the product is useful for both children and the elderly. Children's body quickly restores wasted energy, receiving also the components necessary for its growth. It is better to cook 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 to remove mucus and fats.

Harm of semolina

1. The product will undoubtedly bring harm if consumed too much. 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 the child's body and leads to poor development of bone and muscular system. Unfortunately, as a result of this, some diseases can develop, for example, such as rickets and spasmophilia. In old age, excessive passion for semolina threatens with the appearance of osteoporosis and obesity.
2. Another disadvantage of semolina is enough great content it contains a substance called gluten.
3. Some people suffer from intolerance to this substance. This disease is called celiac disease. This is a severe disease, considered hereditary. It leads, if measures are not taken in time, to thinning of the intestinal walls and disruption of the absorption of nutrients by the body, which are so necessary for it. normal growth and functioning. The disease can be manifested by allergic reactions, stool disorder.
4. Due to the high content of gluten, semolina is not recommended for children under the age of one year. This product can contribute to the development of a dangerous disease - allergies.
5. Semolina porridge will not bring any benefit if you cook cereals for a long time. There are no useful substances in the digested product.

How to cook semolina?

In order for the semolina, from which we prepare the semolina beloved by many, to be able to give up all the nutrients and be not only tasty, but also healthy, you need to remember just a few rules. They must be observed during the preparation of the dish. Plus, they're not complicated at all.

First of all, this is the time of its preparation. And so, you only need to cook semolina for about 15 minutes. This is the only way that useful substances are preserved to the maximum. By the way, grits are already poured into boiling water or milk, moreover, in a thin stream and constantly stirring.

One to ten is considered the ideal ratio. This means - one part of the cereal and ten liquid.

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

Cook with pleasure and be healthy!

Semolina is a cereal made from wheat grains. Most of all, it is popular in the form of porridge, but it 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 useful for children and what else can be prepared from it - later in the article.

Semolina (semolina)

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

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

Photo: semolina (semolina)

In Russia, they were familiar with semolina back in pre-revolutionary times, but they did not actively use it, since its production was considered too costly. Therefore, its mass distribution occurred only in the 20th century. Semolina is very familiar to many residents of the post-Soviet space, as it was fed and continues to be fed in kindergartens.

Based on the varietal affiliation of wheat used for the production of cereals, it is labeled with the following designations:

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

Solid semolina semolina is characterized by a more noticeable particle size, a translucent structure. It is less prone to overcooking 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 resemblance the products have little in common: they differ in the composition of the feedstock, taste, and technical culinary properties.

The chemical composition of semolina

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

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

In boiled form, semolina has a much lower calorie content. So, in porridge, this figure is 95-100 kcal per 100 g.

Vitamins and minerals in semolina (% of daily allowance adult consumption)
B1, thiamine	0.14mg (9.3%)	Potassium	130 mg (5.2%)
B2, riboflavin	0.04 mg (2.2%)	Calcium	20 mg (2%)
B6, pyridoxine	0.17 mg (8.5%)	Magnesium	18 mg (4.5%)
B9, folates	23 mcg (5.8%)	Phosphorus	85 mg (10.6%)
E, tocopherol	1.5 mg (10%)	Iron	1 mg (5.6%)
PP, nicotinic acid	3 mg (15%)	Silicon	6 mg (20%)
		Chlorine	21 mg (0.9%)
		Cobalt	25 mcg (250%)
		Manganese	0.44 mg (22%)
		Copper	70 mcg (7%)
		Molybdenum	11.3 mcg (16.1%)
		Chromium	1 mcg (2%)
		Zinc	0.59 mg (4.9%)

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

Semolina: benefits and harms to the body

Despite such a variety of 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 a lot of carbohydrates, most of which are easily digestible. This ensures rapid saturation and the flow of glucose into the blood. The body receives energy, but the feeling of hunger returns quite quickly.

Beneficial features semolina

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

What are the benefits of the minerals in semolina for the body:

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

Semolina on milk or water is the best food option for people who have bad teeth or are recovering from operations on them. In addition, it is often included in a protein-free diet, for example, for kidney disorders.

Semolina: benefit, harm to the child

The Soviet practice of actively feeding children with semolina is now strongly criticized, and for good reason. The fact is that digestive system little man does not cope well with such a huge dose of starch that comes with this dish. To soften, it is advised to make semolina on water and in small volumes. It is believed that abuse can provoke celiac disease - a disease expressed by gluten intolerance. Large doses of starch also contribute to the development of obesity, which negatively affects all health.

Manka benefit and harm

For breast or small child semolina is also dangerous because the phytin present in the composition of the dish prevents 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 the beneficial properties of cooking it only in water without any additives.

Contraindications

Semolina contains gluten, so it is contraindicated for people with celiac disease, a form of allergy. In addition, those who have diabetes or a tendency to "jump" glucose. The rapid absorption of "light" carbohydrates leads to a short-term increase in this indicator and in these cases can adversely affect the well-being.

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

Application in cosmetology: semolina for the face

In addition to its nutritional use, semolina can help in the quest to preserve the beauty and restore healthy skin. Groats have 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 remedy should be applied in a small amount to the skin and with light circular movements with slight pressure massage the skin for several minutes. Semolina scrubs can be made with kefir, yogurt, butter, cream, 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 nettle to it, insist under the lid 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. Spread over the skin and keep on it until the mass dries.
3. For tone. In half a glass of 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 the face and leave for 20-30 minutes.
4. For cleansing. Combine the protein of one egg with 2 tablespoons of semolina. Spread thinly over the skin and leave for a quarter of an hour.
5. From wrinkles. In 15 grams of warm porridge, add 5 grams of cocoa powder and 5 grams of coconut oil. Spread all over the face and wash off after 30-35 minutes. It is recommended to carry out the procedure within a week every other day.
6. From acne. Combine 2 tsp. semolina with 1 tsp green clay and add 4 drops of sandalwood essential oil. Apply with circular massaging movements on cleansed face. The procedure lasts 15 minutes.
7. For oily skin. Mix mashed kiwi with 10 grams of cereal and add 7 drops of retinol. Spread over the face with a cosmetic spatula and keep for no longer than 10 minutes.
8. For dry skin. In 15 grams of warm drip 3 drops of mint essential oil and 5 grams of fat sour cream. Apply to the face after removing makeup and keep for about half an hour.

Decoy for fishing

Semolina, like wheat, is an excellent bait and bait for fish in summer time. Experienced fishermen often use it to attract carp, carp, rudd, ide, roach, bream and similar fish species. With proper preparation of semolina bait, it is not easy to remove from the hook. big fish swallows it whole, and does not pull it together, thanks to which it literally jumps on the hook. Too small fish is not caught on the decoy, but simply bites the bait.

The main disadvantages of semolina as bait for fish:

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

In most cases, it makes sense to use semolina for float fishing, but in reservoirs with a strong and medium current, it is also suitable for donka. The casting of the bait is due to its weight, so a heavy sinker is not needed.

How to cook semolina for fishing:

1. Boil a mug of water with a few drops of fishing flavor. Pour into it the volume of semolina necessary for cooking thick porridge. After boiling, hold the porridge under the lid for steaming. After cooling, you need to knead the semolina with your hands for ten minutes, making its structure denser. You need to put small dense balls from the formed mass on the hook.
2. Scoop 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 must be firmly attached to the spoon. Then you need to let it brew for 10 minutes and send it to the syringe. The bait is squeezed out of the syringe, winding around the hook in a spiral. It ends at the tip of the hook.

The right decoy for fishing

Cool decoy for fishing:

1. Boil the semolina halfway (it will boil and increase in volume) and pull it out of the water.
2. Transfer it to double-folded gauze and send it in a bundle to boil in boiling water for another twenty minutes.
3. Or fill a matchbox with groats, add flavoring and throw it closed into a pot of boiling water. After an hour of cooking, you will get a dense bait in the form of a bar, which is easily cut with a knife.

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

The use of semolina in cooking: delicious recipes

The simplest and most famous way to use this product is porridge. It is cooked extremely quickly and easily, on dairy or water based. Moreover, this is a dish that cannot be overexposed, otherwise everything will evaporate.

Semolina on the water: recipe

First you need two hundred liquids to a boil, and then, actively stirring it, pour 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 porridge tastier by adding dried fruits, honey, cinnamon, butter, nuts, fresh berries and fruits, herbs.

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

Milk semolina: video recipe

Semolina dumplings for soup

1. In 900 g of semolina, break 2 eggs, salt and add pepper to your taste.
2. Mix thoroughly and dilute a little to bring to the desired structure with water.
3. Do not knead or roll. Spoon into soup.

Semolina dumplings boil a little longer than dumplings. For more tasty and satisfying cooking, you can add minced meat, sausage, fried onions, etc. to the recipe.

Semolina fritters

1. Mix half a glass of granulated sugar and 1 egg in a bowl, shake with a whisk. It is better that the egg is cold, this will give extra lightness when beating.
2. Add a glass of kefir to the mixture and shake everything with a whisk 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, you can throw in a little vanilla.
5. Shake the dough well and let it rest for 10 minutes. Flour should be allowed to soak well and “disperse”.
6. You can start frying pancakes by shifting the dough into the pan with a spoon.

Cheesecakes with semolina: video recipe

Semolina casserole in the oven

Products:

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

Cooking:

1. First, thick milk semolina porridge should be made on a quiet flame. If at first it seems that it is too liquid, you do not need to add grits - during cooking, the semolina will soon thicken.
2. Combine 3 tbsp. sugar and eggs, beat until fluffy and add to the porridge.
3. Put vanilla sugar in there, butter, salt. Stir.
4. Send the dough to a frying pan or form, smeared with oil and sprinkled with semolina, leveled.
5. Send to a 180-degree oven until the dough thickens and browns.

Semolina cutlets

Products:

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

1. Send salt, sugar and semolina to boiling milk. Make a cool porridge (like mashed potatoes) without lumps.
2. Put in a bowl and break the eggs into it, mix.
3. The dough is done. Now you need to heat the pan with oil.
4. Roll cutlets rolled by hand in breading material and fry until blush on both sides.
5. Hold the cutlets on a paper towel to remove excess oil.

Semolina soufflé

Products:

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

Cooking:

1. Coat the molds with butter and sprinkle with sugar, and then put 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 sufficient to obtain a thick mass.
4. Add yolks to the shifted porridge, mix, and then add sugar and dried apricots cut into small pieces.
5. Separately, beat egg 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 mass.
8. Put the molds in a water bath so that the soufflé does not dry out from the heat of the oven and remains tender.
9. Send the souffle 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 ready-made soufflés with white chocolate and halves of canned apricots or otherwise to your taste.

Mannik 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.

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


For some, she was a favorite dish prepared by caring mother's hands, and for someone - the worst nightmare. kindergarten, with disgusting lumps and an indefinite salty-sweet taste. But what is semolina made of, because the cereal called "semolina" does not exist? Let's figure it out!

A bit of history

In the old days, semolina was served only in wealthy families, since it was very expensive. The first mention of semolina dates back to the medieval period, both in Europe and in Russia. In the XVIII-XIX centuries, it was used to prepare the famous Guryev porridge, invented by the personal chef of Count Guryev and very popular with the Russian nobility, as well as various puddings, soufflés and casseroles.

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

What is mango made from?

There is nothing mysterious in the origin of semolina: it is side effect grinding wheat flour. When grinding wheat grains, the main part of the grinding is a 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 additionally processed, leading to the required standard.

For the manufacture of semolina is used different varieties wheat.

- Groats made from the so-called soft varieties are labeled with the letter M on the package. The grains of them will turn out white and opaque, and during cooking they swell greatly, and the porridge turns out to be tender, like a cream.

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

- Semolina 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 making mousses and casseroles, adding to pastries. Groats brand T good in puddings, hash browns and similar products. Brand MT considered universal, but in properties closer to brand M.

How is semolina made?

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

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

2. The clean dried grain enters the flour-grinding complex, where coarse grinding takes place, 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 sieved, and large particles are separated for further processing.

4. Through several grinding and sieving, semolina particles are brought to a standard size (0.75-0.5 mm), polished and dust particles are removed.

5. Ready-made semolina undergoes quality control, after which it is packaged in bags or bags and goes on sale.

The benefits and harms of semolina

Today, you can often find diametrically opposed opinions about the benefits of semolina: some consider it extremely useful dietary product, others argue that it is generally impossible to eat semolina. The truth, as usual, lies in the middle.

Semolina contains quite a lot of calories, but is poor in vitamins and fiber, so it is useful in small quantities for children who consume a lot of energy, as well as for older people with diseases of the digestive tract. This does not mean that semolina porridge should be eaten every day, but two or three times a week a dessert or semolina garnish will do good. The cereal contains a small amount of magnesium, zinc, potassium, vitamins B, PP and E.

It should be noted that semolina contains a lot of gluten (gluten), which can cause an allergic reaction. It is for this reason that semolina 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.


In addition, semolina is rich in phytin, a substance that binds and blocks calcium salts. Because of it, milk semolina porridge is not at all as useful as it was previously thought, and with frequent use it can even lead to calcium leaching from the child's body.

Semolina - what cereal is it made from? Composition of semolina, benefits for the body, review best brands On the market

What cereal is semolina obtained from

The main properties make semolina nutritious and healthy. This is due to the origin of the product. It requires certain varieties of wheat to be crafted. Semolina is obtained after cutting the grains, the particles are obtained with a diameter of at least 0.5 mm.
The variety of cereal has an impact on the finished cereal, which has a different category. Upon receipt of raw materials with category “M”, it means that a soft wheat variety was used.
The designation of the category "T" indicates that they used hard varieties. Sometimes there is a mixture of two cereals, in this case they designate the brand "MT".

The composition of semolina, characteristics and calorie content

Semolina is rich in useful and nutritious elements:

• vitamins E, B1, B2, as well as B9 and PP
• besides this, mineral salts, among them there are sodium and phosphorus, magnesium and potassium, there is iron and zinc, cobalt, together with fluorine and amino acids
• one of the main antioxidants in the product is vitamin E. Due to its effectiveness, it works properly nervous system and the human brain. Semolina porridge calms a person in case of breakdowns or nervous disorders

Groats are not subject to long-term cooking, and after cooking they are quickly absorbed in the body. Wherein physical forces are restored, the body is cleansed, getting rid of excess fats, as well as harmful substances.
100 grams of semolina contains 328 kcal. In addition, it contains 10.3 g of proteins, 1 g of fats, and 70.6 g of carbohydrates.

Advice! Groats in ready-made does not form cancerous tumors. At correct use semolina can avoid raising cholesterol, it is great for people with diabetes.

Useful properties of semolina, is there any harm to the body

Semolina contains minerals, vitamins, it contains starch in the amount of 70%. Useful properties are preserved thanks to quick cooking. Semolina is considered to be a protein-free cereal, and doctors recommend eating during chronic kidney failure.

The presence of harm to the body

Semolina consists of fast carbohydrates and sugar, products instantly appear in the blood and a person receives a powerful boost of energy. But it does not last long and is not suitable for normal life. Due to the presence of these properties, the product should not be eaten by diabetics, as well as people who want to lose weight.
Semolina is saturated with gluten, it is in large quantities, so people suffering from this substance should give up semolina. The product contains a high calorie content, so you should not feed your child only with this dish.

Semolina porridge with cranberry mousse

Cranberries must be mashed and pour boiling water, then boil for 7 minutes. Add 3 tablespoons of semolina to the mixture, pour 0.5 cups of sugar on top. Boil the ingredients for 15 minutes, stirring occasionally. Ready mousse is a dish, increased by 2 times.

Semolina porridge with walnuts

Ingredients:

• semolina - 0.5 cups
• milk - 800 ml
• sugar - 60 g
• jam - 100 g
• walnuts - 30 g
• salt at will
• egg - 1 pc.
• a little vanilla

Mix milk with sugar and a little salt. Stir thoroughly and set to boil, then pour the indicated amount of cereal and cook for 20 minutes, stirring occasionally. At the end, cool the mixture and mix with the rest of the ingredients.

Important. Thanks to the porridge, the breakdown of fats occurs, as well as the excretion of mucus. The product does not have properties to cause allergies, but there is an individual intolerance. If you regularly eat semolina dishes, heart disease and the vascular system will not appear.

Semolina and pumpkin donut

Grate pumpkin with a large nozzle, mix with 4 tablespoons of semolina, salt and beat in an egg. Mix the ingredients until a homogeneous mass is formed. Fry the resulting mixture in a hot frying pan on both sides. After the dish is browned on one side, turn with a spatula and fry the second side until golden brown. Before removing the product from the heat, grease with sour cream on top. Sweet donut is ready.

Overview of the best semolina brands

The best semolina is produced at JSC "Aleyskzernoprodukt" (Altai Territory).
In addition, there are well-known manufacturers:

• JSC "Saratov Combine of Bakery Products"
• OJSC "Rostov Combine of Bakery Products"
• OJSC "Mill Combine in Sokolniki" (Moscow)

Thanks to the well-established work of these industries, excellent grades of semolina are obtained.

Pros and cons of semolina for children

Semolina contains gluten in large quantities, so babies experience the appearance of strong allergic reactions. AT early age the child has a weak body, so you should not load it with this dish until the body gets used to gluten.
Semolina consists of a huge amount of carbohydrates; a child's body that has not grown stronger is unable to cope with the substance. If you feed your child often with semolina, he will gain excess weight, as a result, an excessive number of indicators of age norms will be obtained.

Diet recipes with semolina: video

There are many different diet recipes with mango. One of them can be found by clicking on the link: