Ancient durum wheat semolina
Ancient durum wheat semolina is a milled product obtained from traditional varieties of durum wheat (Triticum durum) that were cultivated before the widespread introduction of modern high-yield varieties.
The term “ancient grains” does not identify a single variety. It may include, for example, Cappelli, Timilia, Russello and other traditional local cultivars, each with different agronomic and compositional characteristics.
It consists mainly of complex carbohydrates, particularly starch, and also contains a significant amount of protein.
It is used for making pasta, bread, focaccia and other baked products, to which it may contribute distinctive colour, aroma and flavour depending on the wheat variety used.
Like other durum wheat products, it naturally contains carotenoids, which contribute to its characteristic yellow-amber colour.
The amounts of fibre, protein, vitamins and minerals vary according to the wheat variety, soil, cultivation conditions and, above all, the degree of refinement.
Some traditional varieties may have different protein and technological characteristics compared with modern wheats, but there is insufficient evidence to consider all so-called ancient grains automatically more nutritious, more digestible or healthier.
Even when their gluten has different technological characteristics from that of some modern varieties, gluten is still present.
Calories
It provides approximately 340–360 kcal per 100 g, with variations depending on composition and moisture content.
Allergens
It is derived from wheat and contains gluten. It is therefore unsuitable for people with coeliac disease and should also be avoided by people with a wheat allergy.
Assessment
A cereal ingredient valued mainly for its traditional varieties, sensory characteristics and contribution to agricultural biodiversity. Any nutritional advantages depend on the specific variety and degree of refinement rather than on the term “ancient grains” itself.
Cons. Allergen
