Children instinctively choose quality cereals and pastries made from spelled, if they can. Why is spelled so special and healing?
Spelled wheat (Triticum spelta or Triticum aestivum ssp. spelta) is our grain belonging to the grass family, the wheat (Triticum) genus. A more than 10,000-year-old species that came to Europe from South-West Asia via Mesopotamia and to the Carpathian basin about 8,000 years ago. About a dozen versions are known.
160 years ago, it was the most commonly cultivated grain in Europe. However, due to its fragile ear and lower yield, it was replaced by today's wheat. He did not tolerate the fertilizer, his ears grew long, and his quality deteriorated. In addition, its strong chaff required special and expensive processing. In our country, the XIX. it was cultivated until the end of the 20th century, and then gradually it was given over to higher-yielding, easier-to-harvest wheat. Today, among the rediscovered natural and high-quality foods, spelled wheat is experiencing a new renaissance across Europe.
Thanks to its high content, spelled wheat can be used to bake excellent quality pastries, leavened doughs, and breads, which can be kept longer than those made from other bread grains. It is striking that they start to mold much later. when we are used to tasteless, crumbly, inflated baked goods made from hybrid wheat varieties with high yields, but with little success, and we only know the taste of large, easy-to-cut, long-lasting home-made breads, it is worth trying breads made from spelled flour at home, there are many recipes available today also on the internet. All flour dishes can also be made from spelled flour, but you have to be careful, because spelled, not yeasted, but kneaded doughs can be softer and more brittle.
Good to know!
Not everything is pure sorcery that it is claimed to be. Mixed flours can only be traced if at least half of them are wheat flour. That is why it is always worth buying magic goods from a reliable source. Hulled seeds can be cooked in the same way as rice, they take about half an hour to soften.Spelled flour is made with purified water and sea salt to make spelled jam or seitan, which contains a lot of spelled protein and few carbohydrates, which is an excellent meat substitute.Beer is also made from spelled, similar to wheat beer. The inventor of the Kneipp cure used roasted spelled as a substitute for coffee.
The baking properties of grain and grain flour, including the quality of the bread, are determined by the starch and protein content. Cereal grains contain the largest amount of carbohydrates, mostly starch, which typically swells and becomes shriveled in warm water. From the point of view of the quality of the cereal grain and the flour made from it, the quality and quantity of the protein stored in the so-called endosperm of the seed is decisive, and within it the ratio of water-insoluble proteins, gluten or gluten, which essentially consists of two simple proteins, gliadin and gluten.
Did you know?
Among wheat and spelt, animals also prefer the finer, softer spelled. The poultry first pinches the spelled out of the wheat-spelt mixture. Although these proteins do not dissolve in water, they are able to bind two, two and a half times the amount of water in contact with it, and turn into a cross-linked, flexible colloidal material, a protein of success. The yeast proteins make the dough flexible and stretchable, as well as leaven well, as they make the dough resistant to the expansion of the carbon dioxide gas produced by the yeast.
If there is a lot of gliadin in the flour, the dough will be soft, and if the amount of gluten is higher, then it will be harder. The average composition of traditional wheat bran is 75% gliadin and 25% gluten. Spelled differs somewhat from this, and its gluten has a slightly different structure, which is why spelled pancakes or spelled custard are more likely to break. Its baking properties can be improved by adding a small amount of 0.001% ascorbic acid or white wheat flour. Experienced bakers can work well with pure spelled flour, others prefer mixed flours.
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