Flavor: Semolina flour has a distinct nutty and earthy flavor, which may be diminished when substituted with all-purpose flour. All-purpose flour has a more neutral taste, which can make the final baked product slightly blander and less complex in flavor. The substitution will lead to a more subtle flavor profile, potentially requiring additional flavorings or spices to achieve a similar depth of flavor. The natural sweetness of semolina will also be less pronounced in the final product.
Texture: Replacing semolina flour with all-purpose flour will result in a noticeable change in texture. Semolina flour, made from durum wheat, has a coarser grain and provides a slightly gritty texture that adds a firm bite to baked goods. All-purpose flour, being finer and softer, will produce a smoother and softer crumb. This substitution will likely result in a less toothsome texture, and the baked good may feel more tender and less dense, which can affect the overall mouthfeel, making it less hearty than the original semolina inclusion.
