Re-milled durum wheat semolina is an industrial food product obtained by a process of a further fine grinding semolina. The raw material used is generally from a wide variety of sources and not necessarily from the European Union.

It is mainly used in baked goods such as bread, wholemeal bread.

Durum wheat semolina is prepared by grinding and has an intense straw yellow colour.

It has a coarse grain and is used for the preparation of pasta, bread and other baked goods.

Raw materials used in production. 

• The main raw material is durum wheat, a type of wheat known for its high protein content and its ability to maintain a consistent shape during cooking, making it ideal for pasta and bread.

Step-by-step summary of industrial production process.

• Cultivation and Harvesting. Durum wheat must be grown, harvested, and cleaned.
• Milling. The wheat grains are then milled to produce semolina.
• Sifting. The semolina is sifted to ensure a uniform texture and to separate the finer semolina used to make "00" flour.

Form and color. 

Durum wheat semolina has a granular consistency and a golden yellow color, which can vary in intensity depending on the specific variety of wheat used.

Commercial applications. 

Durum wheat semolina is widely used in the production of pasta, bread, and in some sweet preparations due to its cohesive properties and high protein content.

Diet. Durum wheat semolina is widely used in pasta making, providing a sturdy texture and optimal cooking properties.

Cooking. It's utilized in various culinary preparations like semolina porridge, and can also be used to create desserts like semolina pudding.

Baking. Durum wheat semolina can be used to make bread and other baked goods, offering a distinct flavor and a crisp crust.

Traditional Baked Goods. It is a key ingredient in the production of some traditional baked goods across different cultures.

Wheat  (Triticum L. ) belongs to the Graminaceae family.

Wheat is a basic ingredient in the human diet and is incorporated into many food products including bread, cereals and pasta.

The main component (60-70%) of wheat is starch, a source of glucose rapidly released during digestion that contains two main glucose polymers, Amylosis and Amilopectin.

With the rise of human health problems such as obesity and diabetes, there has been a growing interest in altering the composition of starch in cereals and increasing the percentage of resistant starch.

Resistant starch is the fraction of starch that escapes digestion in the small intestine (1) and is considered a form of dietary fiber with beneficial health properties (2). Because foods high in resistant starch are digested more slowly, they have been shown to improve insulin response and increase satiety (3).

The advantages of resistant starch also extend to colon health where fermentation occurs in the large intestine (4).

Wheat is used to obtain flours that can be:

• integral type 2
• refined of type 0
• even more refined than type 00

The more refined the flours are, the more they lose their nutritional characteristics.

For example, type 0 is different from 00 because it is less refined in grinding.

Nutritional values:

• Pretty caloric with about 337 kcalories per 100 grams.
• Saturated fatty acids: 0.4g per 100 grams

It contains less protein than hard wheat that is used for the preparation of pasta.

Wheat studies

References______________________________________________________________________

(1) Ann J Slade, Cate McGuire, Dayna Loeffler, Jessica Mullenberg, Wayne Skinner, Gia Fazio, Aaron Holm, Kali M Brandt, Michael N Steine, John F Goodstal, Vic C Knauf  Development of high amylose wheat through TILLING   BMC Plant Biol. 2012; 12: 69. Published online 2012 May 14. doi: 10.1186/1471-2229-12-69

(2) Englyst HN, Macfarlane GT. Breakdown of resistant and readily digestible starch by human gut bacteria. J Sci Food Agric. 1986;37:699–706.

(3) Robertson MD, Currie JM, Morgan LM, Jewell DP, Frayn KN. Prior short-term consumption of resistant starch enhances postprandial insulin sensitivity in healthy subjects. Diabetologia. 2003;46:659–665.

Robertson MD, Bickerton AS, Dennis AL, Vidal H, Frayn KN. Insulin-sensitizing effects of dietary resistant starch and effects on skeletal muscle and adipose tissue metabolism. Am J Clin Nutr. 2005;82:559–567

(4) Topping DL, Clifton PM. Short-chain fatty acids and human colonic function: roles of resistant starch and nonstarch polysaccharides. Physiol Rev. 2001;81:1031–1064.