SEMOLINA
\sˌɛməlˈiːnə], \sˌɛməlˈiːnə], \s_ˌɛ_m_ə_l_ˈiː_n_ə]\
Definitions of SEMOLINA
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 1914 - Nuttall's Standard dictionary of the English language
- 1874 - Etymological and pronouncing dictionary of the English language
- 1846 - Medical lexicon: a dictionary of medical science
- 1871 - The Cabinet Dictionary of the English Language
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By Princeton University
By DataStellar Co., Ltd
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A substance consisting of grains found in certain wheats too hard to crush into flour and too coarse to pass through the sieve in the bolting.
By Nuttall, P.Austin.
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The fine hard parts of wheat rounded by attrition in the millstones; in France, the large hard grains of wheat retained in the bolting-machine after the fine parts have passed through.
By Stormonth, James, Phelp, P. H.
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This may be made by grinding wheat in an apparatus, separating the flour from the middlings, dressing the latter four different times in a bolting mill, and sifting through parchment sieves, until the product is perfectly freed from bran. In Poland, it is called Cracow groats. Semolina is generally imported into England from the Baltic, and in Russia is said to be manufactured from buckwheat. It has a granular form like some kinds of oatmeal, a dingy white colour, a farinaceous, somewhat insipid, taste, and is well adapted for the diet of children affected with derangement of the bowels. A recent analysis makes it consist of the gluten of wheat with a certain proportion of the starch, part of the latter having been removed.
By Robley Dunglison
