Memories from childhood are often associated with a direct meal in the form of semolina. As a rule, in most children this type of product never caused much enthusiasm, and even more so, was associated with tasteless food. Only having matured, we began to understand what the true value of diet food is. However, the question of what semolina is made of is still unanswered for many. Let's plunge into the fascinating research process and try to unravel the mystery of this cereal - the object of children's hostility.
Semolina production
Large flour mills and small mill complexes are the place where, thanks to cereal technology, wheat is obtained from a dietary product in white, beige or cream color. This is due primarily to the varietal qualities of the grain.
It is worth noting that the production of semolina from durum wheat is a more time-consuming process, as it is due to many factors of a technical and energy nature. Relatively cheaper is the process of making cereal particles from soft varieties of cereal. At the same time, the combined grinding party, consisting of two different varieties of crops, will produce an average product at the output, the value of which will be expressed as a percentage of one of the prevailing crops.
The process of making semolina is accompanied by a number of important production operations:
- Preparation - grain processing : cleaning, washing, baking in special bins.
- Before entering the grinding, wheat goes through the final stage of processing. It is passed through a variety of machines: strainers, triers, debranders, stone pickers, etc. This can significantly increase the grinding efficiency as a whole.
Only when the above technological chain is realized, grain is supplied to special machines of tattered and grinding systems.
Description of an important mechanical process
After receiving information about what semolina is made of, you will probably be interested to learn about another intermediate stage of production, the most important one being grinding. When exposed to structural elements of roller machines - shafts, which differ in rotational speed and direction of cutting edges, the grain is crushed.
It should be noted that semolina is a product of coarse grinding. That is, unlike flour, it does not go through a sufficiently long technological process of processing. Usually, after a second tearing system, a certain fraction of croup is separated by passing through sieves of various diameters, which is the final product - semolina. Subsequently, the endosperm particles are enriched. This is a special type of cleaning (one or more cycles), at the stage of which 0.5 mm grains are isolated in a special tank (hopper).
Final production phase
So, now you know what cereals make semolina from. But before full-fledged cereal particles get into a special workshop for packaging, they need to go through the final and short, but nonetheless important stage - grinding. The fact is that the quality of the final product is determined precisely after it is subjected to technological processing in the form of a kind of refinement. Due to this, semolina significantly reduces the ash content, the percentage of fat content and the amount of fiber. In other words, semolina will acquire special value, which will be expressed in the most favorable dietary properties of cereals.
Given the variety of wheat and the complexity of the technology used, we can say that such indicators as the quality, terms and conditions of storage of cereals, as well as its cost and some physical parameters associated with cooking and cooking the product, depend on the whole production process as a whole.
Three out of one
What semolina is made of - wheat - we are used to seeing on our tables in the form of bread, whose assortment is quite diverse. Meanwhile, the main - semolina can be distinguished from dietary cereals, whose favorable properties help people who have undergone surgical operations. Indeed, in this case, coarse foods are unacceptable and even contraindicated.
Today, semolina is presented in three forms, in particular T, M and TM brands. However, it is the cultivated wheat variety that remains the main indicator of the content of vitamins and other micro and macro elements in the final product. So, what can the mentioned markings indicate to us:
- "T" - cereals from hard varieties of cereals.
- "M" is a soft type of wheat.
- "TM" - respectively, a combined version of the two previous varieties.
Porridge for Masha
Every housewife must know many ways to cook dishes from children so unloved and at the same time extremely necessary for the body to decoy. In turn, some culinary masterpieces require compliance with a certain cooking technology. Therefore, it is quite natural that the types of semolina are not always interchangeable.
So, for example, crumbly porridge give solid cereal particles. Young children are advised to cook semolina from soft varieties of wheat, because the porridge from this type of cereal is uniform and pleasant to taste. At the same time, the product released under the brand name “M” boils faster and has a significant volume advantage when compared with dishes prepared from semolina marked with the symbol “T”.
Do you know?
Porridge is not the only thing that can be prepared from dietary cereals of the described type. The question of what semolina is made of becomes insignificant when it comes to delicious food and how to prepare it.
So, the importance of "manna fields" is manifested in the preparation of sweet pies and puddings. It makes amazingly delicious soups with the addition of various greens, and the beloved pancakes and casseroles also include the use of cereals in the recipe. Sweet mousses and even minced meat patties without a dietary supplement will not be as tasty as with the addition of semolina. And an effective method of losing weight, oddly enough, is also associated with the use of this cereal. Of course, the word "measure" in this context is of paramount importance.
By the way, young children should also not often be forced to use semolina, because the phytin, which is part of the cereal, contains phosphorus, which, in turn, binds calcium salts and prevents their penetration into the blood. This often leads to the development of rickets and spasmophilia in children.
Finally
Remember: everything should be in moderation. Well, if the child really constantly objects to eating useful semolina, well, you should reconsider the recipe or provide for a slightly different form of serving. Bon appetit and bread health!