Spelt

Spelt (Triticum aestivum subsp. Spelta )

Spelt (Triticum aestivum spelta subsp. ) Or spelled (also: Spelt, fez, Vesen or Swabia grain ) is a cereal and a close relative of modern wheat. There are many hybrids and transitions between " modern " wheat and spelled, because both were grown together in some regions and also crossed.

Genetics

Spelt is - like the soft wheat ( Triticum aestivum) - with a hexaploid ( six times ) equipped chromosomes. Wild forms of spelled and wheat are not known, so we assume that he ( durum, Triticum ) by mutation from older varieties of wheat such as durum wheat with a four-fold set of chromosomes, the emmer (Triticum dicoccum ) or the einkorn (Triticum monococcum ), a neolithic form, emerged is.

History

In the Neolithic Spelt was grown in central and northern Europe (especially in the Alps ), prove what archaeological finds. The oldest finds of spelled are from West Georgia and the valleys of the Ararat Mountains (6th to 5th millennium BC ) Further evidence comes from Bulgaria ( 3700 BC), Poland and southern Sweden ( 2500-1700 BC. ) and Denmark ( 1900-1600 BC) From 1700 BC, he came before in today's German Switzerland. In the 18th century, spelled was an important commercial crops. The word spelled appears in place names Dinkelsbühl and Dinkelscherben and their coat of arms (three ears). It can be read, as high this grain was estimated. Christian pilgrims took him everywhere with fruit as durable, so it is spread throughout the world today. The tradition that is part of the spelled is therefore still harvested green before maturity, comes from the need for nutrient-rich staple food for field work in the summer. The immature grain, called Green core is not storable, which is why it kilned, that is dried. Green core is not Backbar, it can be made into soups or green core fritters.

In the 20th century reduced the cultivation, since they provided poor yields. In addition, the Spelzgetreide is bad to process and back technically complicated. In recent times, this crop again experienced a renaissance, especially in the organic sector, probably because it is appreciated by many allergy sufferers. Especially with baby and toddler food Spelt is now a popular alternative to wheat. Spelt is also an integral part of modern Hildegard medicine, which refers to the medieval mystic Hildegard von Bingen.

Cultivation

Spelt is grown recently in Germany again reinforced. The acreage has been expanded to more than 50,000 ha. Typical areas of cultivation are Baden- Württemberg (varieties: Bauländer spelled, Swabia grain ), Switzerland (varieties: Oberkulmer Rotkorn, Ostro ), Belgium ( Rouquin ), Finland ( Speltti ) and Northern Spain ( Escanda ).

Also in Central Burgenland Spelt is one of the earlier strong presence cereals. Because of the elaborate cultivation decreased the cultivation, but is strongly represented again since the 1980s. For this reason, the cultivation was taken up as a means Burgenland spelled in the Austrian register of traditional foods, as well as the area included in the gourmet region of Austria. The variety Franck grain was grown by Peter Franck, the name has nothing to do with the region of Franconia.

At the moment only winter spelled varieties are grown. In Germany there are no approved summer spelled places. The most important breeding objective is currently the stability of the ears. Therefore, the short spelled varieties (Franck grain and Zollernspelz ) advantages over the long spelled varieties ( Oberkulmer Rotkorn and Bauländer spelled).

Spelt can not tolerate as much nitrogen in the fertilizer as wheat. The yield of spelled is indeed behind the wheat, but it can withstand the harsher climate than this. His earlier claimed better resistance against diseases such as for soft wheat no longer applies to today's varieties. Most of the spelled varieties susceptible to highly susceptible to powdery mildew ( Blumeria graminis ) and leaf rust (Puccinia triticina ).

Processing

In contrast to wheat, the spelled grain is fixed with the husks fused (such as also barley), thus it is better protected, but the process requires an additional processing step - it was formerly husked on a " Gerbgang " ( tanned or geröllt ). This is a millstone ( "Under disc sheller " ), in which the distance between the millstones was chosen to be larger, so that the grain free from the husks, but has not been crushed. In modern mills is dehusked spelled using " Gummiwalzenschälern " or " vertical grinders ".

Spelt plays in farm animal feeding only at the horse breeding a certain role, where he experienced a renaissance in recent years. One uses either the " complete" spelled ( ie including spelled) or only its spelled.

Spelt rice

As spelled rice dehulled and ground spelled grains are referred to. This special pre-treatment receives the grain rice similar properties and can be further processed in the same way.

Spelt flour

Although spelled flour may have a higher gluten content than wheat flour have - its baking quality, however, is worse than that of pure wheat flour. Typical products are spelled spelled spelled pasta and breads such as Swabian soul and Knauzenwecken.

Back Technical Details

Even though spelled has a high protein content, it is not easy to treat. The adhesive is soft and stretchable, but sensitive, which is why there is a danger Überknetung. The improvement of the flour is obtained with the addition of 0.008% ascorbic acid. In the organic sector may alternatively be used 0.1 % Acerolakirschpulver.

Pastries made ​​from spelled flour has a low shelf-life and is dry and hard after a short time. One reason is the danger of Überknetung and poor processability of the soft Dinkelteigs be thereby a firmer guide is preferable. In practice, this problem is addressed with doughs and spelled Auer ( sourdough ). Pastries made ​​from spelled therefore met hardly the criteria of wheat biscuits.

Dinkelkaffee

Roasted spelled is also used for the preparation of Dinkelkaffee similar to other cereals the coffee substitute.

Spelt beer

Nutritional properties

Spelt be partly attributed to particular health advantages compared to all other grains. The most important historical source is based on descriptions of Hildegard von Bingen in her book " Physica ".

However, there is still scientific uncertainty about the better tolerance of spelled. Advice in the field of naturopathy and homeopathy have the spelled to have a positive effect in atopic dermatitis, some degenerative diseases and wheat intolerances. It is also reported improved digestibility.

Scientifically is so far only that spelled is not tolerated in celiac disease, since it is not gluten-free.

However, there are cases of wheat intolerance, which spelled can be tolerated as a substitute crops. The basis for this phenomenon is unknown, so further research is needed in this area. The purity of the starting material for these consumers is crucial. Care must be taken in both the selection of the grain as well as in the production of that wheat stays away from the product.

Three spelled varieties are of economic importance and typical "pure" varieties (after Frank, 2006):

• Franck grain - a backcross of old varieties
• Oberkulmer Rotkorn - a read-out of an old Swiss landrace,
• Swabia grain - a return breeding the University of Hohenheim to the variety Red Tyrolean.

Ingredients

Consist Provided also certain differences between spelled and wheat in terms of the content of fat and fatty acids, amino acids, vitamins and minerals, it is questionable whether these differences over the natural range of variation beyond and whether these differences in the current normal eating habits ever come to fruition.

Energy: 1420 kJ/338 kcal per 100 g of edible portion