Spelt

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iSpelt

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Poales
Family: Poaceae
Genus: Triticum
Species: T. spelta
Binomial name
Triticum spelta
L.

Spelt (Triticum spelta) was an important wheat species in parts of Europe from the Bronze Age to medieval times. It now survives as a relict crop in Central Europe, but 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.

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[edit] Evolution

Spelt has a complex history. It is a hexaploid 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 hybridization must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archaeological record c. 8000 years ago.

Genetic evidence shows that spelt wheat can also arise as the result of hybridization 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, hybridization event between emmer and bread wheat. Recent DNA evidence supports an independent origin for European spelt, through this hybridization[1].


[edit] Early history

As mentioned, the history of spelt is not yet fully understood. Whether spelt has two separate origins in Asia and Europe, or single origin in the Near East is disputed. [2] [3] The earliest archeological evidence of spelt is from the fifth millenium BC in Transcaucasia, north of the Black Sea, and in northern Iraq. However, the most abundandt and best-documented archaeological evidence of spelt is in Europe. [4] Remains of spelt have been found in many later Neolithic sites (2500 - 1700 BC) in Central Europe. [5] [6] During Bronze Age, spelt spread widely also in northern Europe. In the Iron Age (750-15 BC), spelt became a principal wheat species in southern Germany and Switzerland, and by 500 BC also in southern Britain. [7]


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] According to archaeological proof, spelt was know in the Roman culture. [9]

[edit] 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 virtually replaced by wheat, which produces higher yields. However, since spelt is rather more hardy than wheat and does not require fertilizers, the organic farming movement made it more popular again towards the end of the century.

[edit] Nutrition

Spelt contains about 62 percent carbohydrates, 9.2 percent fibre [10], 17 percent protein[11] and 2.7 percent fat, as well as dietary minerals and vitamins, including silica. As it contains a moderate amount of gluten, it is suitable for baking. In Germany, the unripe spelt grains are dried and eaten as Grünkern, which literally means "green seed".

Spelt is closely related to common wheat, and is not usually a suitable substitute for people with coeliac disease and wheat allergy. However, spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance . [12]

[edit] Names

The name of Spelt in German is Dinkel, and the hull which covers the seed is called Spelz. The grains which don't thresh freely like modern wheat were identified by this quality and the name probably wandered into the English language and changed its function.

The Luxembourger surname Speltz is derived from this grain. In Italy both emmer wheat and spelt are known as farro, although emmer is more common in Italy. In France spelt is known as épeautre. In Romania it is known as alac.

[edit] Products

Usually spelt is sold in the form of a coarse pale bread, similar in colour and in texture to light rye breads but with a slightly sweet and nutty flavour.

Cookies and crackers are also produced, but are more likely to be found in a specialty bakery or health food store than in a regular grocery store.

Spelt pasta is also available, and is available in specialty shops.

The raw grain when chewed releases trace amounts of gluten giving the mass a slight resilience, not unlike gum[citation needed] (whereas wheat becomes a sticky glutinous mass, similar to thick jam).[citation needed] The texture is quite pleasant, and slightly crunchy. The nutty flavour is more intense than it is in most breads and some prefer the raw substance to the baked goods.

[edit] References

  1. ^ 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 on February 14, 2006.
  2. ^ 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" (html).
  3. ^ Ehsanzadeh, Parviz (1999). "Agronomic and Growth Characteristics of Spring Spelt Compared to Common Wheat" (pdf).
  4. ^ 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.)" (html).
  5. ^ 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.)" (html).
  6. ^ Akeret, Ö. (2005). "Plant remains from a Bell Beaker site in Switzerland, and the beginnings of Triticum spelta (spelt) cultivation in Europe" (html).
  7. ^ 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.)" (html).
  8. ^ Nesbitt, Mark (2001). "Wheat evolution: integrating archaeological and biological evidence"..
  9. ^ Sostaric,R et al. (2006). "Comparative analysis of plant finds from Early Roman graves in Ilok (Cuccium) and Scitarjevo (Andautonia), Croatia--a contribution to understanding burial rites in southern Pannonia" (html).
  10. ^ Gabrovská, Dana et al. (2002). "[http://www.unu.edu/unupress/food/fnb23-3s-5.pdf The nutritional evaluation of underutilized cereals and buckwheat]" (pdf).
  11. ^ Gabrovská, Dana et al. (2002). "[http://www.unu.edu/unupress/food/fnb23-3s-5.pdf The nutritional evaluation of underutilized cereals and buckwheat]" (pdf).
  12. ^ Peter D'Adamo. TYPEbase 4 Blood Type Diet Value: SPELT. Retrieved on February 6, 2006.

[edit] See also

Wheat resources (edit)
History: Domestication, Neolithic Revolution, Tell Abu Hureyra, Aaron Aaronsohn Evolution: Triticeae
Types of wheat: Wheat taxonomy, Common (Bread) wheat, Durum, Einkorn, Emmer, Kamut (QK-77), Norin 10 wheat, Spelt, Winter wheat
Agronomy: Wheat diseases, Wheat mildew Trade: Canadian Wheat Board, International Wheat Council, International wheat production statistics
Food: Wheat beer, Wheat Thins, Whole grain, Whole wheat flour, Farina (food), Bran, Flour, Gluten, Bread, Matzo, Wheat gluten (food), Complete Wheat Bran Flakes, Shredded wheat, Pasta, Macaroni, Couscous Other Uses: Wheat pasting
Associated Diseases: coeliac disease, diabetes mellitus type 1, Exercise-induced anaphylaxis, baker's allergy


Grains (Cereals and Pseudocereals) Graan clipart
Amaranth - Barley – Buckwheat – Fonio – Job's Tears – Kañiwa – Maize (Corn) – Millet – Oat – Quinoa – Rice – Rye – Sorghum – Spelt – Triticale – Teff – Wild rice – Wheat (Bulgur – Couscous – Kamut)
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