Bread-making with alternative wheats: evaluation of the bread obtained from Kamut and spelt [Triticum turanicum Jacubz.; Triticum spelta L.; Apulia; Basilicata]

Due to the scarce use of Kamut (Triticum turanicum Jacubz.) and spelt (Triticum spelta L.) in the production of bread, an investigation was carried out to assess their bread-making attitude. Both refined and wholemeal flours obtained from these two cereals were analysed and used to prepare breads by means of either compress yeast or a sponge-dough procedure based on sourdough. The obtained results showed that, although gluten and protein content of both Kamut and spelt were greatly influenced by environmental conditions, their refined flours had an extensible gluten with a good bread-making attitude.