Semolina flour is made from the milling of so-called durum wheat, or Triticum durum. The wheat grain is characterised by a higher gluten content and therefore a lower glycaemic index. The gluten gives the pasta better elasticity and makes it easier to prepare semolina pasta. The main advantage is that it does not spoil easily.
Semolina flour has a higher nutritional value, not only because of the increased protein content, but the higher mineral content. But what is essential, it has a lower glycaemic index than classic wheat flour and the starch contained is digested more slowly and thus we have a feeling of satiety for longer. With slow digestion, blood sugar levels do not rise so quickly, which is a crucial factor not only for maintaining body weight but also for ensuring balanced performance of the body.
