German Semolina Pudding Recipe (Grießbrei) (2024)

FAQs

What is griesbrei in english? ›

Grießbrei (German Semolina Pudding)

British cuisine has traditionally used soft common wheat, also called semolina, to make milk puddings, cakes and biscuits. In fact, the term 'semolina' also refers to a specific British pudding where the flour is cooked slowly in hot milk until smooth and creamy.

Semolina is a better thickener than all-purpose flour.

In Germany, Austria, Hungary, Bosnia-Herzegovina, Bulgaria, Serbia, Slovenia, Romania, Slovakia and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup.

Semolina from Soft Wheat

When it's made from softer types of wheat, it tends to be almost white in color; this is called farina in the United States. It may also include some of the bran and germ of the wheat. This type of semolina may already be in your house – it's Cream of Wheat.

Is semolina healthy for diabetics? Semolina is rich in magnesium and fiber, and is, therefore, good for diabetes. These are nutrients that help improve the overall blood sugar levels in the body and can also help reduce the risk and onset of type 2 diabetes.

Semolina is high in protein and fiber — both of which slow digestion and increase feelings of fullness between meals ( 3 ). It's also high in B vitamins like thiamine and folate, which have many important roles in your body, including helping convert food into energy ( 4 ).

Semolina flour comes in various grades, which could be roughly categorized into coarse, fine and superfine.

For now, the major price driver appears to be slow sales. Producers had ample storage, having emptied bins of the smaller 2021 spring wheat crop when those prices were high. Elevators cleared space needed during the first half of the durum harvest.

Does semolina go rancid? ›

Semolina that's spoiling usually gives off a stale or rancid odor. It might also taste sour or unusual. Additionally, if there are any signs of mold or bugs, throw it away. Always store semolina in cool, dark and dry places.

Specifically, it's the coarsely ground endosperm of durum wheat, the same variety used to make most dried Italian pasta and Moroccan couscous. Semolina's deep yellow color comes from high concentrations of carotenoids (the same compounds responsible for the brilliant colors of carrots, mangos, and apricots).

There are different kinds of rava, semolina with a little bran takes up fully 3 cups of water and more refined semolina takes up only 2.5 cups. So use accordingly next time.

The reagent contains two chemicals, sulfanilic acid and N-(1-naphthalenediamine). Under acidic conditions sulfanilic acid is converted by nitrite to a diazonium salt, which readily couples with N-(1-naphthalenediamine) to form a highly colored azo dye that can be measured by absorbance at 548 nm.

Semolina is a type of coarse flour that's made from durum wheat, not from the other popular wheat type, known simply as common wheat. When durum wheat is milled, its most nourishing parts are ground into semolina. Durum wheat grains are golden in color, so the milled semolina is a pale-yellow flour.

Method. Nitrite is detected and analyzed by the formation of a red pink colour upon treatment of a nitrite-containing sample with the Griess reagent, which consists of two components in an acidic solution: an aniline derivative and a coupling agent.

The Griess Reagent System is based on a chemical reaction that uses sulfanilamide and N-1-naphthylethylenediamine dihydrochloride (NED) under acidic (phosphoric acid) conditions. This system detects NO₂^– in a variety of biological and experimental liquid matrices such as plasma, serum, urine and tissue culture medium.