Talk:Semolina

message: Removed from article:
" It is made from Cassava and is a common food like rice in countries such as Nigeria."
This sentence directly contradicts the opening definition. I don't know what to make of it. Rmhermen 04:29, Dec 11, 2004 (UTC)
Farina is the Italian word for flour (French farine), and not related to the type of wheat used. Also note that all Triticum durum grown in North America is grown as spring wheat, not as hard as when it is grown around the Mediterranean as winter wheat. And, many taxonomists classify T.durum as a subspecies of T.turgidum or T.aestivum. As a last straw, some modern T.aestivum selections are higher in protein than natural T.durum!
In Africa, cassava is ground as a coarse flour and is a common food, so possibly semolina is used locally to refer to it - might be worth checking.
JohnSankey 13:52, 24 September 2005 (UTC)
thread_title: Untitled

message: I noticed that my comment about what semolina is called in Bangladesh and Bengali-speaking parts of India was removed. I'm going to put it back in, unless someone can give me a reason otherwise, because the current revision makes it seem as though semolina is used in different parts of India but not other areas of South Asia (e.g. Pakistan, Bangladesh, Nepal, and so on). Now I don't know about Pakistan or Nepal or anything, but I do know that semolina is used in Bangladesh. Anyhow, just wondering. --SameerKhan 05:31, 18 February 2006 (UTC)
replies: text: I don't know why it was removed before, but I'm sure if you put it in and included a verifiable reference, it wouldn't be removed. Kymara 16:46, 29 March 2006 (UTC)
thread_title:  why was the reference to bengali removed? 

message: Discussing grades of semolina, an Oregon State U website  contains the following:
*semolina flour: finely ground endosperm of durum wheat
*semolina meal is a coarsely ground cereal like farina 
*wheatina is ground whole-grain wheat
Is this use of "wheatina" as a common noun usual?  Should we include a rewrite of this info? -- Mwanner | Talk 17:34, 23 April 2006 (UTC)
replies: text: I doubt non-Americans will have heard of wheatina - I haven't. It's a little strange even having 'Cream of Wheat' mentioned but I have to assume it's a big enough brand that such a country-specific piece of information can stay. Kymara 08:07, 24 April 2006 (UTC)
thread_title:  Cream of Wheat or Wheatina 

message: Why does the article claim that one is healthier than the other? Maida is just finer ground! 
-  --Gautam3 08:39, 25 January 2007 (UTC)
thread_title:  Sooji v. Maida 

message: In physics there's a quite good experiment with semolina in olive oil to find flux lines in electric fields. Wolfmankurd 14:48, 12 May 2007 (UTC)
thread_title:  Physics 

message: The intro to this article defines semolina as coming from durum. Then later the article talks about a white semolina that comes from soft wheat. Should we not fix the intro to admit both types? --213.140.11.138 (talk) 17:32, 1 January 2008 (UTC)
replies: text: Yes, I agree this is a contradiction.  Semolina is made from soft wheat as well as hard. Durum is no doubt one of many species of wheat which are made into semolina. --Dforest (talk) 03:11, 9 January 2008 (UTC)
thread_title:  Contradiction 

message: The opening two sentences seem to contradict one another. First, it says that semolina is a part of wheat that hasn't been ground into flour, then it says that it's part of wheat left over after the rest of the wheat has been ground into flour. Which is it? Bongomatic (talk) 09:03, 14 April 2008 (UTC)
replies: text: That sounds like two similar ways to say the same thing - not a contradiction ? - Rod57 (talk) 14:41, 11 May 2017 (UTC)

text: I had a problem with this too, because the article then says, "The semolina is then ground into flour." I'm lost here. MikeR613 (talk) 17:56, 13 December 2021 (UTC)
thread_title:  Another (seeming?) contradiction 

message: The opening paragraph defines Semolina as the "purified middlings" of grain, but from searching the net I have seen many references to "whole semolina", or "100% whole durhum wheat semolina".  This seems like a contradiction to the opening paragraph.  Perhaps the word 'purified' should be removed, or whole semolina better explained?  Is the bran separated, ground separately, and then re-mixed with the rest, or do they simply crack the kernels and then go straight to further grinding, or is "whole semolina" merely an oxymoron?  —Preceding unsigned comment added by 76.93.199.78 (talk) 22:38, 1 February 2009 (UTC)
thread_title:  Whole Semolina 

message: The "name" section of the article claims the word is not Indo-european in origin, but is from Arabian roots; if the latter is correct, then it most certainly is Indo-european in origin.  It is my understanding that Indo-european language comes from all languages from India to europe (modern English is an Indo-european language); this is in agreement with the wikipedia description of "Indo-european languages" [which should probably be titled "language"].  Since this is an error in linguistics, it is possible that the "Name" section is incorrect about the origins.
Sjahm (talk) 21:06, 8 December 2009 (UTC)
replies: text: Indo European (IE) does not come from all languages - but many languages (most European languages) derive from IE from Proto Indo European (PIE). 86.22.43.187 (talk) 20:44, 4 February 2024 (UTC)
thread_title:  Linguistics 

message: Well, actually being from Germany, I can tell you that our Grießbrei certainly doesn't contain any chocolate. It's made of milk, sugar, semolina and various other ingredients such as egg, cream, butter etc. which differ from recipe to recipe. And it's not a breakfast dish (at least not anymore in modern day Germany), it's a dessert (or baby's food). 84.167.43.165 (talk) 22:38, 11 August 2014 (UTC)
thread_title:  Grießbrei 

message: Intro says its the coarse wheat middlings. Production says it is just the endosperm (not bran or germ). but wheat middlings says they are the bran and germ (not the endosperm) - so which article is wrong ? - Rod57 (talk) 14:45, 11 May 2017 (UTC)
thread_title:  Apparent contradiction with wheat middlings 

message: I've moved three items to link them to this article: :bg:Грис, :de:Grieß and :nl:Griesmeel. They were previously linked to :eo:Grio. I have no idea what is the difference between :eo:Grio and :eo:Semolo (which is linked to this article) though. Maybe someone can tell the difference and check if my edits were apropriate? Thanks. —  Ark25  (talk) 23:32, 21 May 2017 (UTC)
thread_title:  Interwiki 

message: The article has many mistakes
Semolina is coarse flour including the endosperm and the bran made exclusively from DURUM wheat (pasta wheat) Soft wheat is for bread making. As for the purified middlings part it's ridiculous. Semolina is nothing but purified. It's rough, raw and hard! — Preceding unsigned comment added by 188.126.4.53 (talk • contribs) 10:29, 4 January 2019 (UTC)
thread_title: Mistakes

message: Seems very strange that the use of semolina in pasta making is never mentioned. I think that is huge compared to the other uses described. Seusomon (talk) 03:30, 24 December 2022 (UTC)
thread_title:  Pasta? 

message: This line in the etymology section seems out of place: “  In the Lithuanian language sumalta means something that is milled, miltai means "flour" and malti means "to mill", while semolina in Lithuanian language is manai.[citation needed]” 
It also needs a reference. 
Should we delete it, or is the etymology of the Lithuanian words specifically important for the English origin of the word? It seems to have been added on 12th of September 2020 Wintersnow1212 (talk) 06:25, 10 January 2024 (UTC)
thread_title:  Why is Lithuanian etymology mentioned? 

message: Hindustani includes Urdu and/or Hindi as most words are interchangeable.
'Pakistani' is not a language, Pakistan is a state created from Partition from what was Greater India circa 1947.  
Across Northern India, the food item, semolina is known as Suji, not Rava. 86.22.43.187 (talk) 20:38, 4 February 2024 (UTC)
thread_title:  Confusing Linguistics.