It has a rather coarse texture, yellow color, and is high in gluten protein.The high gluten content means the flour is especially well suited for making pasta, but this flour is also a common ingredient in bread and baked goods as well as couscous.Semolina is available throughout the world but is most popular in Italy. Semolina vs Flour - In-Depth Nutrition Comparison. That being said, semolina is significantly more coarse in texture. If you have an allergy, eating foods made with semolina may cause hives, stomach upset or even anaphylaxis. If you are making pasta using durum wheat then the durum is easily forced through the pasta makers and later curls or bends when it is cooked. The flour of durum has a delicate ground texture and hence creates dough that is quite soft. Plain white flour is called Maida. If you’re wanting to make spaghetti using a flour mix, I’d advise a 1:1 ratio of durum flour and ’00’ flour. Both semolina and durum flour are rendered from milled durum wheat, and both are used in making pasta. In semolina, the coarse texture of the flour works as a composite material, keeping the dough's mass together and reinforcing it when heated. Durum flour’s more fine texture results in a softer dough, that is more easily forced through a pasta maker. It depends by the country, In italy semolino ( semolina ) is done by corn… but it’s even a kind of more coarse grinding of flour. In other countries semolina is done by durum wheat. I am inclined to believe that it is just the Indian term for whole-wheat flour. Talk to your doctor or dietitian to help you identify foods that are safe to eat. Even the term Semolina(as used in the Indian context) does not refer to wheat specie but to the texture of the milling. These proteins make flours very flexible and allow them to keep up well, even in hot conditions. Compare Semolina to Flour by vitamins and minerals using the only readable nutrition comparison tool. I have used durum instead of bread flour in whole wheat loaves (75% whole wheat) with success, but can I use it as I would bread flour? I've read protien levels are quite high, but the gluten is weak. Semolina is a high-gluten flour made from hard durum wheat. I hear mixed stories about the gulten. Semolina flour on other hand, has a coarse texture and works similar to a composite material. However, I am not so sure if the original Asian Atta is made from Durum. I have also read threads here on 100% durum loaves where the rise was said to be exceptionally good. Semolina and durum wheat flour are high in protein and gluten, a specific wheat protein that people with celiac disease cannot eat. Side Effects From Wheat Allergy. 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