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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)
why was the reference to bengali removed?
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)
- 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)
Cream of Wheat or Wheatina
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
- 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)
Sooji v. Maida
Why does the article claim that one is healthier than the other? Maida is just finer ground!
- --Gautam3 08:39, 25 January 2007 (UTC)
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)
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? --184.108.40.206 (talk) 17:32, 1 January 2008 (UTC)
- 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)
Fixing the intro would not resolve the contradiction. The contradiction is with the title: farina (soft wheat meal, aka "cream of wheat") is not semolina (durum meal). It differs from it in taste, texture, nutritional content, and culinary and industrial uses. I would suggest instead creating a separate entry for farina, where the soft wheal meal is discussed.
Alternative, if all things are to be encompassed (rice, corn, etc), then the title should be "grain meal".
Another (seeming?) contradiction
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)
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 220.127.116.11 (talk) 22:38, 1 February 2009 (UTC)
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)
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). 18.104.22.168 (talk) 22:38, 11 August 2014 (UTC)Liza 12. August 2014