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.

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 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.

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

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 ).

If you grind semolina yourself, you will usually get a less hom*ogeneous result than you are used to from bought semolina. Make sure to sieve the ground material properly. If too much fine flour remains in the semolina, the semolina may become "mushy" and tend to burn.

Why is semolina so expensive? ›

“The market is completely out of control and as a result there has been an approximately 90% increase in raw material prices as well as increases in freight,” Bull said. “This is a dire situation hitting all semolina producers and all buyers of durum wheat across the globe. Companies are buying at record high prices.”

What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free. Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.

Because of its higher water absorption, fine semolina requires more water during mixing than does coarse semolina. However, fine semolina results in lower couscous yield than medium or coarse semolina.

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.

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.

In the assay, nitrite is reduced to Nitrogen Oxide using Griess Reagent I. Then, Nitrogen Oxide reacts with Griess Reagent II, forming a stable product that can be detected by its absorbance at 540 nm (A540). The one- step assay is simple, fast, and can detect nitrite levels as low as 1 nmol/well.