Spelt: Difference between revisions
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Spelt [[pasta]] is also available in health food stores and speciality shops. |
Spelt [[pasta]] is also available in health food stores and speciality shops. |
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Dutch [[Jenever]] makers distil with spelt.<ref>{{cite book |url= http://books.google.co.uk/books?id=D622JFIFJxcC&pg=PA128#v=onepage&q&f=false |title=The Complete Guide to Growing Your Own Hops, Malts, and Brewing Herbs |page=128|author= John N. Peragine |publisher=Atlantic Publishing Company|date= 30 Nov 2010 |accessdate=1 September 2012}}</ref> [[Beer]] brewed from spelt is sometimes seen in [[Bavaria]]<ref>[http://www.germanbeerinstitute.com/Dinkelbier.html Dinkelbier], German Beer Institute, URL accessed Nov 2009</ref> and [[Belgium]] and spelt is distilled to make vodka in [[Poland]]<ref>[http://www.luxlux.pl/artykul/6042/wodka_orkisz Orkiisz], LuxLux Distillery, URL accessed November 2009.</ref> and elsewhere.<ref>[http://www.snowleopardvodka.co.uk/ Snowleopardvodka.ca.uk]</ref><ref>[http://www.v1vodka.com/the-vodka.php Vlvodka.com]</ref> |
Dutch [[Jenever]] makers distil with spelt.<ref>{{cite book |url= http://books.google.co.uk/books?id=D622JFIFJxcC&pg=PA128#v=onepage&q&f=false |title=The Complete Guide to Growing Your Own Hops, Malts, and Brewing Herbs |page=128|author= John N. Peragine |publisher=Atlantic Publishing Company|date= 30 Nov 2010 |accessdate=1 September 2012}}</ref> [[Beer]] brewed from spelt is sometimes seen in [[Bavaria]]<ref>[http://www.germanbeerinstitute.com/Dinkelbier.html Dinkelbier], German Beer Institute, URL accessed Nov 2009</ref> and [[Belgium]]<ref>[http://huisbrouwerijdentseut.weebly.com/onze-bieren.html], Den Mulder, beer from Huisbrouwerij Den Tseut in [[Oosteeklo]], URL accesed Sept 2013</ref> and spelt is distilled to make vodka in [[Poland]]<ref>[http://www.luxlux.pl/artykul/6042/wodka_orkisz Orkiisz], LuxLux Distillery, URL accessed November 2009.</ref> and elsewhere.<ref>[http://www.snowleopardvodka.co.uk/ Snowleopardvodka.ca.uk]</ref><ref>[http://www.v1vodka.com/the-vodka.php Vlvodka.com]</ref> |
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Flour from sprouted spelt grains is increasingly available throughout North America in grocery and health food stores. |
Flour from sprouted spelt grains is increasingly available throughout North America in grocery and health food stores. |
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Revision as of 02:18, 27 September 2013
| Spelt | |
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| Species: | T. spelta[1]
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Spelt, also known as dinkel wheat,[2] or hulled wheat,[2] is an ancient species of wheat from the fifth millennium BC. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes.
Evolution
Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place before the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archaeological record c. 8,000 years ago.
Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat, although only at some date following the initial Aegilops-tetraploid wheat hybridisation. The much later appearance of spelt in Europe might thus be the result of a later, second, hybridisation between emmer and bread wheat. Recent DNA evidence supports an independent origin for European spelt through this hybridisation.[3] Whether spelt has two separate origins in Asia and Europe, or single origin in the Near East, is currently unresolved.[4][5]
Early history
The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the most abundant and best-documented archaeological evidence of spelt is in Europe.[6] Remains of spelt have been found in some later Neolithic sites (2500–1700 BC) in Central Europe.[6][7] During the Bronze Age, spelt spread widely in central Europe. In the Iron Age (750-15 BC), spelt became a principal wheat species in southern Germany and Switzerland; by 500 BC, it was in common use in southern Britain.[6]
References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia and in ancient Greece are incorrect and result from confusion with emmer wheat.[8]
Later history
In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol and Germany. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the century, as spelt requires fewer fertilizers.
Nutrition
Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins.[9] As it contains a moderate amount of gluten, it is suitable for some baking. Because spelt contains gluten, it is not suitable for people with coeliac disease.[10]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,415 kJ (338 kcal) | ||||||||||||||||||||||||||||||||
70.19 g | |||||||||||||||||||||||||||||||||
| Starch | 53.92 g | ||||||||||||||||||||||||||||||||
| Dietary fibre | 10.7 g | ||||||||||||||||||||||||||||||||
2.43 g | |||||||||||||||||||||||||||||||||
| Polyunsaturated | 1.258 g | ||||||||||||||||||||||||||||||||
14.57 g | |||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||
| Water | 11.02 g | ||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[11] except for potassium, which is estimated based on expert recommendation from the National Academies.[12] | |||||||||||||||||||||||||||||||||
Products
Spelt flour is becoming more easily available, being sold in British supermarkets for a number of years.[13] Spelt bread is sold in health food shops and some bakeries in an increasing variety of types of loaf, similar in colour to light rye breads but with usually with a slightly sweet and nutty flavour. Biscuits, crackers, and pretzels are also produced, but are more likely to be found in a speciality bakery or health food store than in a regular grocer's shop.
Spelt pasta is also available in health food stores and speciality shops.
Dutch Jenever makers distil with spelt.[14] Beer brewed from spelt is sometimes seen in Bavaria[15] and Belgium[16] and spelt is distilled to make vodka in Poland[17] and elsewhere.[18][19]
Flour from sprouted spelt grains is increasingly available throughout North America in grocery and health food stores.
In Germany, the unripe spelt grains are dried and eaten as Grünkern ('green grain'). Spelt bread (Dinkelbrot) is widely available in bakeries.
Spelt is more expensive than modern wheats, first because it is a minority product, but also because it requires the extra stage of husk removal before milling. It makes a rather soft, light loaf with a very good flavour, and it is particularly good for flatbreads, because they can become crisp without being hard (ordinary wheat pizza, for instance, tends to be either tough and leathery or hard).
Literature references
While today spelt is a speciality crop, its popularity as a peasants' staple food of the past has been attested in literature. Although today's Russian-speaking children perhaps don't know exactly what polba (spelt) looks or tastes like,[citation needed] they may recognize the word as something-or-other that can be made into porridge—having heard Pushkin's well-rhymed story in which the poor workman Balda asks his employer the priest "to feed me boiled spelt" ("есть же мне давай варёную полбу").[citation needed] In Horace's Satire 2.6 (late 31 - 30 B.C.), which ends with the story of the Country Mouse and the City Mouse, the country mouse eats spelt at dinner while serving his city guest finer foods.
Spelt is also mentioned in the Bible. Ezekiel 4:9 says: "Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make thee bread thereof ...", though as noted above this is presumably a mistranslation and should be "emmer". It is mentioned again in Isaiah 28:25: "...and put in the wheat in rows and the barley in the appointed place and the spelt in the border thereof?"
See also
References
Footnotes
- ^ "The Plant List".
- ^ a b "USDA GRIN Taxonomy".
- ^ Blatter RH, Jacomet S, Schlumbaum A (2004). "About the origin of European spelt (Triticum spelta L.): allelic differentiation of the HMW Glutenin B1-1 and A1-2 subunit genes". PubMed. Retrieved February 14, 2006.
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ Blatter,R.H.; et al. (2004). "About the origin of European spelt (Triticum spelta L.): allelic differentiation of the HMW Glutenin B1-1 and A1-2 subunit genes".
{{cite journal}}: Cite journal requires|journal=(help); Explicit use of et al. in:|author=(help) - ^ Ehsanzadeh, Parviz (1999). "Agronomic and Growth Characteristics of Spring Spelt Compared to Common Wheat" (pdf).
{{cite journal}}: Cite journal requires|journal=(help) - ^ a b c Cubadda, Raimondo and Marconi, Emanuele (2002). "Spelt Wheat in Pseudocereals and less Common cereals: Grain Properties and utilization Potential (eds. Belton, Peter S.; Taylor, John R.N.)".
{{cite journal}}: Cite journal requires|journal=(help)CS1 maint: multiple names: authors list (link) - ^ Akeret, Ö. (2005). "Plant remains from a Bell Beaker site in Switzerland, and the beginnings of Triticum spelta (spelt) cultivation in Europe".
{{cite journal}}: Cite journal requires|journal=(help) - ^ Nesbitt, Mark (2001). "Wheat evolution: integrating archaeological and biological evidence" (PDF).
{{cite journal}}: Cite journal requires|journal=(help). - ^ Parr RM; et al. (2002). "Contributions of calcium and other dietary components to global variations in bone mineral density in young adults" (pdf).
{{cite journal}}: Cite journal requires|journal=(help); Explicit use of et al. in:|author=(help) - ^ Comparative investigations of gluten proteins from different wheat species, Wieser H., 2010.Accessed: November 01, 2010.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Information from Spelt flour producer
- ^ John N. Peragine (30 Nov 2010). The Complete Guide to Growing Your Own Hops, Malts, and Brewing Herbs. Atlantic Publishing Company. p. 128. Retrieved 1 September 2012.
- ^ Dinkelbier, German Beer Institute, URL accessed Nov 2009
- ^ [1], Den Mulder, beer from Huisbrouwerij Den Tseut in Oosteeklo, URL accesed Sept 2013
- ^ Orkiisz, LuxLux Distillery, URL accessed November 2009.
- ^ Snowleopardvodka.ca.uk
- ^ Vlvodka.com
Bibliography
- Padulosi, Stefano, Karl Hammer and J. Heller (1996). Hulled Wheats. Promoting the conservation and use of underutilized and neglected crops. 4. Proceedings of the First International Workshop on Hulled Wheats 21–22 July 1995, Castelvecchio Pascoli, Tuscany, Italy.
{{cite book}}: CS1 maint: multiple names: authors list (link) - Zohary, Daniel and Maria Hopf (2000). Domestication of plants in the Old World. Oxford: Oxford University Press. ISBN 0-19-850356-3.
External links
