The flour of durum wheat, semolina flour, is believed to be originated from Southern Mediterranean basin or Abyssinia. Its name is derived from the Italian term ‘semola’ which means ‘flour’.
Durum wheat pasta is made with semolina flour, which is milled from durum wheat (a hard wheat ). Durum is a variety of wheat that has a higher protein and gluten content than other kinds of wheat and that is most often found in pasta. After milling, the endosperm is ground into semolina, which is mixed with water to make pasta dough. It’s low to medium on the glycemic index.
- Important tips- When cooking durum wheat pasta, keep in mind that longer cooking times raise the glycemic index. Cook pasta to “al dente,” which means firm to the bite.
- Nutritional Profile- It contains dietary fiber, vitamin B-complex, vitamin E, minerals and zero in fat, saturated and trans fat. It is also low in cholesterol and sodium. Durum wheat flour is rich in B-complex vitamins, especially the folate and thiamine. Also contains iron, potassium and selenium. One hundred grams of durum flour contains 17 mg calcium and 47 mg magnesium.
- Health Benefits– B-complex vitamins are needed for healthy skin, hair, eyes, liver, support metabolism and energy production. Thiamin helps to maintain the health of your brain and nerves system. Folate supports the regeneration of red blood cell. Selenium acts as an antioxidant in our body to prevent harmful oxidation damage of our cell membranes and DNA. Selenium also strengthens our immune system to prevent infection. An iron-rich diet is beneficial for blood cells regeneration and circulation. A proper potassium to sodium level is important in keeping our kidney healthy and preventing chronic kidney disease. Calcium increases the bone density. Magnesium assures the strength and firmness of the bone.