Khorasan semi-whole wheat flour
Khorasan semi-whole wheat flour is obtained by milling an ancient tetraploid wheat, botanically classified as Triticum turgidum subsp. turanicum, belonging to the Poaceae family.
It is commonly known as Khorasan wheat, but it should not automatically be identified with Kamut®, which is a registered trademark referring to products that meet specific requirements.
The semi-whole milling process retains a greater proportion of the outer layers of the grain than refined flour, therefore preserving more fibre, minerals and bioactive compounds, although it is not equivalent to fully wholemeal flour.
It consists mainly of complex carbohydrates, particularly starch, and also provides a good amount of protein.
It contains varying amounts of fibre, magnesium, phosphorus, zinc, B vitamins and carotenoids.
It can be used for bread, pasta, focaccia, biscuits and other baked goods, giving them a characteristic flavour that is generally mild and slightly sweet.
From a nutritional point of view, it may be of interest because of its higher fibre content compared with highly refined flours, but there is no basis for considering it automatically healthier or more digestible than modern wheat varieties.
It contains gluten and is therefore unsuitable for people with coeliac disease.
Calories
It provides approximately 340–360 kcal per 100 g, with variations depending on the degree of refinement, moisture content and product composition.
Allergens
It is a type of wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
An interesting flour for its semi-whole nature, fibre content and characteristic flavour, although its nutritional advantages mainly depend on the degree of refinement and the overall diet.
Cons: Allergen
