Oriental wheat an underutilised tetraploid wheat species. A case study: nutritional and technological traits of Kamut.

Interest in the so-called ancient wheats (einkorn, emmer, spelt and Oriental wheat) has increased dramatically over the last decades. Of particular interest, in relation to human consumption, are the nutritional traits as well as the pasta- and bread-making performances. This is attributable to the strict relationships between these features and the economic value of food derivatives entirely or partially prepared using ancient wheat species. Studies on agronomic, biochemical and technological traits of emmer and spelt have been the object of some reviews, while little attention has been devoted to Oriental wheat (T. turgidum L. subsp. turanicum (Jakubz.) A. Löve & D. Löve). This review describes the current state of knowledge regarding genetic, compositional and technological traits of Oriental wheat, a neglected and underutilised tetraploid wheat species. Comparison with ancient and modern wheat cultivars is also discussed. Literature dealing with the accession QK-77, registered as Kamut®, the only variety belonging to this species, is analysed in depth. The results of field trials carried out in Southern Italy, a geographical area traditionally devoted to durum wheat cultivation, are discussed. Moreover, the state of the art about the incorporation or the preparation of popular foods with Kamut® is presented.