kamut flour, properties and useful information: what it is, which grain it comes from and which are yoursnutritional values. Differences with white flour (type 0).
All useful information on thekamut flour, what is that? What are yours nutritional values and yours property, Which recipes can be prepared with thekamut flourand what uses do you find.
Therekamut flour, like wheat flour, it can be used for the preparation of bread, biscuits, waffles, pancakes, various baked goods, pasta ... but also to prepare drinks and snacks. In addition to hisnutritional properties, Kamut flourit is popular for its soft texture and almost sweet taste.
Kamut flour: what it is
What is kamut? Thekamutis a name under which a US company markets a particular type of wheat. To understand ... just like the word Nutellastands for the Ferrero hazelnut cream, the wordKamutindicates the flour obtained from a specific variety of wheat produced and marketed by the American company of the same name Kamut.
Specifically, with the productKamuta particular variety of wheat of the subspecies is proposedTriticum turgidum ssp. turanicum,commonly called "Khorasan”.
Therekamut flourit is none other than the flour derived from the grinding of Khorasan wheat marketed and produced by Kamut.
Difference between Kamut flour and white flour (or flour)
ThereWhite flour (type 1, type 0 or type 00) is produced starting fromWheat. On the contrary, theKhorasan wheat, of the subspeciesTriticum turgidum ssp. turanicumit's adurum wheat. Those who know about flours are well aware that durum wheat flours are generally used for the preparation of pasta while soft wheat flours are used for pizzas and desserts. Ok, this is not the case withkamut flour, the reason? Although it is a durum wheat flour, the Khorasan variety finely ground it manages to give back a soft and tender flour, suitable for any type of dough.
So, the first difference between white flour and kamut flour lies in the plant from which the production starts.
There is also another strong difference. The white flour that we find on the market is produced from wheat varieties selected to increase yield (higher production at the expense of nutritional properties and therefore poor in micronutrients). To deepen this topic, I invite you to read my article:how to make flour at home.You will notice that the micronutrient content of wheat (and soft wheat flour) has drastically decreased with industrial agriculture.
The variety Khorasan it would seem to be immune to this phenomenon: Khorasan is a rather ancient grain and for this reason it presents better onesnutritional values. In addition, the flour that we find on the market with the wording "Kamut" comes from organic farming.
Khorasan wheat or "Kamut plant"
The phenomenon ofKamut flourit is rather curious: it seems that this flour is able to attract the attention especially of the Italian public. 70% of sales of kamut flour occurs in Europe and Italy is the largest consumer (Source, Review of Agricultural Economics 2009).
The growing area includes: Montana, Alberta and Saskatchewan. There are also production areas in Europe and Australia although in these locations theKhorasan wheatit does not find its best habitat and does not return excellent yields.
Khorasan wheat kernels are much larger than classic wheat kernels. They provide more proteins, vitamins and minerals than the wheat varieties currently marketed on a large scale.
Note: to date, the only commercial reality linked to the spread of Khorasan wheat is the brandKamut. Given the niche market, there are no other producers who grow their own varieties of Khorasan wheat.
Since the economic potential of Khorasan wheat is still quite low, besides the company Kamut, in the world there are only small productive realities (small farmers, self-production ...).
This means that if you see one on the marketkamut dough, is made with Kamut brand flour.
Kamut flour: nutritional values
To offer you gods nutritional values reliable we used the USDA Nutrient Database as a source. THEnutritional values of kamutshown below refer to 100 grams of raw khorasan wheat, i.e. the raw material that once ground gives life to theKamut flour.
- Calories: 337 kcal
- Carbohydrates: 70.38 g
- Fat: 2.2 g
- Protein: 14.7 g
-B1, 0.591 mg
-B2, 0.178 mg
-B3, 6.35 mg
-B5, 0.9 mg
-B6, 0.225 mg
-Vitamin E, 0.6 mg
-Iron, 4.41 mg
-Magnesium, 134 mg
- Manganese, 2.86 mg
- Phosphorus, 386 mg
-Potassium, 446 mg
-Zinc, 3.68 mg
- Water, 10.95 g
Therekamut flourcontains more glutenof the classic wheat flour. The high amount ofgluten,associated with the good protein content, it makes this food even more suitable for the preparation of doughs and baked goods. Due to the high amount of gluten, thekamutit lends itself even better to long processing and cooking.
Kamut flour: properties
Theproperties of Kamut flourare dictated by nutritional values. According to the study entitled "Counteraction of oxidative damage in the rat liver by an ancient grainKamut brand khorasan wheat“Of Nutritio, Elsevier Inc, the bread produced starting withkamut flourwould be able to protect cells from oxidative stress more than traditional bread made with wheat flour (the study is based on research conducted on rats).
THEnutritional valuesof theKhorasan wheat,the raw material from which thekamut flour, have a clear advantage over those of common wheat: khorasan wheat contains 40% more protein, it is richer in zinc and magnesium as well as polyphenols and fatty acids.
The bread made with the kamut flourit contains up to 30% more vitamin E than the classic wheat flour bread.
Kamut flour: where to buy it
There khorasan wheat flour it is not difficult to find in the most well-stocked food shops: in practice you can find it in hypermarkets! It is much more difficult to find thewholemeal kamut flour. On Amazon, at "this address”You can buy 3 kg of wholemeal kamut flour divided into 6 packs of 500 grams. I have reported this product to you because it has already been personally tested and very valid, however, as stated, all Kamut flours are organic, so feel free to buy the product you prefer.
Thepriceof thekamut flourit is higher than the classic durum wheat or soft wheat flour, the reason? First of all, the flour marketed as Kamut® is obtained from an organic method, then we must add that thekhorasan wheatit has a lower yield than modern wheat and is also less cultivated. Khorasan wheat is grown on only about 17,000 acres of land around the world, thus creating a sort of niche market where we Italians are the best connoisseurs.
Recipes with Kamut
Being sweeter, kamut flour is perfect to completely or partially replace conventional wheat flour in the preparation of desserts. It lends itself well to preparing pancakes, brioches and pizzas.
Khorasan wheat, as well as its flour, can be used in the same way as classic wheat flour. You can use it to make bread, cookies, waffles, baked goods, snacks, kamut dough and even bulgur!
In addition to hisnutritional properties, thekamut flourit is appreciated for its smooth texture and sweeter flavor.
For Kamut flour recipes I refer you to the article:homemade kamut bread.