Semolina is the purified ground middlings of durum wheat. it contains
bran specks. durum semolina is ground so that not more than 3%
passes through a number 100 u.s. sieve. it takes longer to cook and
is more resistant to overcooking than flour and results in less cloudi-
ness in the water. it has a 50% relative protein efficiency as com-
pared to nonfat dry milk. it is used in macaroni and spaghetti
products. it is also termed durum semolina.
