Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

•The 1000-kernel weight and test weight varied among the ancient genotypes.•Grain protein content ranged from 11.4 to 16.6%.•P/L ratio and W were significantly higher for the modern genotypes.•Breads from modern genotypes showed the highest crumb yellowness.•VOCs were mainly represented by toluene, phenylethyl alcohol and 3-methyl-1-butanol.•Sensory scores varied greatly among the trials carried out with the ancient genotypes.