Khorasan KAMUT flour

Khorasan KAMUT flour is known for its rich, slightly sweet flavor and nutritional properties, which include a high protein and mineral content.

KAMUT^® is the registered name of an ancient brand, an ancient and specific variety of wheat (Triticum turgidum ssp. Turanicum, khorasan wheat) from ancient Egypt, imported to the United States in 1949.

The production of this type of wheat is mainly in Montana (USA) and is used for baking, cracker production, beer and beverages.

What it is used for and where

Khorasan KAMUT Flour is often used in baking and other recipes as an alternative to common wheat flour, especially by those seeking more nutritious options or ancient wheat varieties. It contains a large number of vitamins and minerals, while fats are mostly polyunsaturated, so health benefits.

The difference between flour and KAMUT® Khorasan wheat semolina lies in processing. The semolina is more raw and less processed, while the flour is ground more finely.

Studies

In particular, it may be suitable to counteract certain risks of the cardiovascular system (1).

This study highlights several aspects that support its benefits (2).

The action of antioxidant peptides inhibits lipid peroxidation (3) has also been established.

This interesting study provides evidence that a substitution diet with KAMUT^® khorasan wheat products can reduce some markers associated to the development of type-2 diabetes compared to a diet of modern wheat (4).

KAMUT^® studies

References______________________________________________

(1) Characterization of Khorasan wheat (Kamut®) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study.  Sofi F, Whittaker A, Cesari F, Gori AM, Fiorillo C, Becatti M, Marotti I, Dinelli G, Casini A, Abbate R, Gensini GF, Benedettelli S.  Eur J Clin Nutr. 2013 Feb;67(2):190-5. doi: 10.1038/ejcn.2012.206. 

(2) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat.  Bordoni A, Danesi F, Di Nunzio M, Taccari A, Valli V.  Int J Food Sci Nutr. 2017 May;68(3):278-286. doi: 10.1080/09637486.2016.1247434.

(3) LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins.
Babini E, Tagliazucchi D, Martini S, Dei Più L, Gianotti A.
Food Chem. 2017 Aug 1;228:186-196. doi: 10.1016/j.foodchem.2017.01.143.

(4) Evaluation of antioxidative and diabetes-preventive properties of an ancient grain, KAMUT® khorasan wheat, in healthy volunteers.  Trozzi C, Raffaelli F, Vignini A, Nanetti L, Gesuita R, Mazzanti L.  Eur J Nutr. 2019 Feb;58(1):151-161. doi: 10.1007/s00394-017-1579-8