Triticum turanicum wheat flour
Triticum turanicum wheat flour is obtained by milling an ancient tetraploid wheat, generally classified as Triticum turgidum subsp. turanicum, belonging to the Poaceae family.
It is commonly associated with Khorasan wheat, but it should not automatically be identified with Kamut®, which is a registered trademark.
It consists mainly of complex carbohydrates, particularly starch, and generally has a good protein content.
It also provides varying amounts of fibre, B vitamins, magnesium, phosphorus, iron, zinc and carotenoids, depending on the degree of refinement.
It is used for bread, pasta, focaccia, biscuits and other baked goods, to which it gives a distinctive flavour that is generally mild, aromatic and slightly sweet.
Less refined versions retain a greater proportion of the outer layers of the grain and are therefore richer in fibre and micronutrients.
Although it has some compositional characteristics that differ from modern wheat varieties, it should not automatically be considered healthier or more digestible.
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 and 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 distinctive flavour, protein content and origin from a traditional wheat type.
Ingredient verdict: a good alternative to common wheat flour for flavour and varietal character, but without major nutritional advantages.
Cons: Allergen
