Spelt

From Wikipedia, the free encyclopedia

Spelt (Triticum spelta; Triticum dicoccum[3]), also known as dinkel

Spelt
wheat,[4] or hulled wheat,[4] is a species of wheat cultivated since
approximately 5000 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 (Triticum 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. Over the years 2004 to
2014, spelt gained widespread popularity as a wheat substitute for
making artisan breads, pasta and cereals.[5]

Contents
Scientific classification
1 Evolution
2 History Kingdom: Plantae
3 Nutrition (unranked): Angiosperms
4 Products
5 Literary references (unranked): Monocots
6 See also
7 References (unranked): Commelinids
8 External links Order: Poales
Family: Poaceae

Evolution Genus: Triticum

Species: T. spelta[1]
Spelt has a complex history. It is a wheat species known from genetic
evidence to have originated as a naturally occurring hybrid of a Binomial name
domesticated tetraploid wheat such as emmer wheat and the wild goat- Triticum spelta
grass Aegilops tauschii. This hybridisation must have taken place in the L.
Near East because this is where Aegilops tauschii grows, and it must
have taken place before the appearance of common or bread wheat Synonyms[2]
(Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the
Spelta vulgaris Ser.
archaeological record about 8,000 years ago.
Triticum arias Clemente
Genetic evidence shows that spelt wheat can also arise as the result of Triticum elymoides Hornem.
hybridisation of bread wheat and emmer wheat, although only at some
date following the initial Aegilops–tetraploid wheat hybridisation. The Triticum forskalei Clemente
much later appearance of spelt in Europe might thus be the result of a Triticum palmovae
later, second, hybridisation between emmer and bread wheat. Recent G.I.Ivanov
DNA evidence supports an independent origin for European spelt
Triticum rufescens Steud.
through this hybridisation.[6] Whether spelt has two separate origins in
Asia and Europe, or single origin in the Near East, is currently nom. inval.
unresolved.[6][7] Triticum speltiforme Seidl ex
Opiz
History
In Greek mythology spelt (ζειά [zeiá] in Greek) was a gift to the Greeks Triticum speltoides Flaksb.
from the goddess Demeter. The earliest archaeological evidence of spelt
nom. inval.
is from the fifth millennium BC in Transcaucasia, north-east of the Black
Sea, though the most abundant and best-documented archaeological Triticum zea Host
evidence of spelt is in Europe.[8] Remains of spelt have been found in Zeia spelta (L.) Lunell
some later Neolithic sites (2500–1700 BC) in Central Europe.[8][9]
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, and by 500 BC, it was in common
use in southern Britain.[8]

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.[10]

In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Spelt, without and withhusks
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 less fertilizer.

Nutrition
In a 100 gram serving, uncooked spelt provides 338 calories
and is an excellent source (20% or more of the Daily Value) Spelt, uncooked
of protein, dietary fiber, several B vitamins and numerous Nutritional value per 100 g (3.5 oz)
dietary minerals (table). Richest nutrient contents include Energy 1,415 kJ (338 kcal)
manganese (143% DV), phosphorus (57% DV) and niacin
(46% DV). Cooking substantially reduces many nutrient Carbohydrates 70.19 g
contents.[11] Spelt contains about 70% total carbohydrates, Starch 53.92 g
including 11% as dietary fiber, and is low in fat (table). Dietary fibre 10.7 g
Fat 2.43 g
Spelt contains a moderate amount of gluten, and is therefore Polyunsaturated 1.258 g
suitable for baking, but this component also makes it
unsuitable for people with gluten-related disorders,[12] such Protein 14.57 g
as celiac disease,[13] non-celiac gluten sensitivity, and wheat Vitamins
allergy.[12] In comparison to hard red winter wheat, spelt has Thiamine (B1) 0.364 mg (32%)
a more soluble protein matrix characterized by a higher Riboflavin (B2) 0.113 mg (9%)
gliadin:glutenin ratio.[14][15] Niacin (B3) 6.843 mg (46%)
Vitamin B6 0.230 mg (18%)
Products Folate (B9) 45 μg (11%)
Vitamin E 0.79 mg (5%)
Spelt flour is becoming more easily available. Spelt bread is
sold in health food shops and some bakeries in an increasing Minerals
variety of types of loaf, similar in colour to light rye breads Calcium 27 mg (3%)
but usually with a slightly sweet and nutty flavour. Biscuits, Iron 4.44 mg (34%)
crackers, and pretzels are also produced, but are more likely Magnesium 136 mg (38%)
to be found in a specialty bakery or health food store than in Manganese 3.0 mg (143%)
a regular grocer's shop. In Germany and Austria, spelt loaves Phosphorus 401 mg (57%)
and rolls (Dinkelbrot) are widely available in bakeries as is Potassium 388 mg (8%)
spelt flour in supermarkets. The unripe spelt grains are dried Sodium 8 mg (1%)
and eaten as Grünkern ("green grain"). Zinc 3.28 mg (35%)
Other constituents
Dutch Jenever makers distill with spelt.[16] Beer brewed Water 11.02 g
Dutch Jenever makers distill with spelt.[16] Beer brewed Water 11.02 g
from spelt is sometimes seen in Bavaria[17] and Belgium[18]
and spelt is distilled to make vodka in Poland. Full USDA Nutrient Report

Units
Literary references μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using
Spelt is currently a specialty crop, but its popularity in the
US recommendations for adults.
past as a peasants' staple food has been attested in literature.
Although today's Russian-speaking children perhaps do not
know exactly what polba (spelt) looks or tastes like,[19] they may
recognize the word as something 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").[20] In Horace's Satire 2.6 (late 31–30 BC),
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 wholemeal flour
In The Divine Comedy of Dante Alighieri, Pietro della Vigna appears as
a suicide in Circle VII, ring ii, Canto XIII of the Inferno. Pietro
describes the fate awaiting souls guilty of suicide to Dante the
Pilgrim and Virgil. According to Pietro, the soul of the suicide
grows into a wild tree and is tormented by harpies that feast
upon its leaves. Pietro likens the initial growth and
transformation of the soul of the suicide to the germination of a
grain of spelt (Inferno XIII, 94–102).

Spelt is also mentioned in the Bible. The seventh plague in

Egypt in Exodus, did not damage the harvest of wheat and
spelt, as these were "late crops".[21] Ezekiel 4:9 says: "Take
thou also unto thee wheat, and barley, and beans, and lentils, Grown outdoors, spelt has a deeper green color
and millet, and spelt, and put them in one vessel, and make thee than wheat.
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
Khorasan wheat
Farro

References
1. "The Plant List" (http://www.theplantlist.org/tp 4. "USDA GRIN Taxonomy" (http://www.ars-gri
l/record/kew-449032). n.gov/cgi-bin/npgs/html/taxon.pl?406903).
2. The Plant List: A Working List of All Plant 5. Smithers, Rebecca (15 May 2014). "Spelt flour
Species (http://www.theplantlist.org/tpl1.1/recor 'wonder grain' set for a price hike as supplies
d/kew-449032), retrieved 11 May 2016 run low" (https://www.theguardian.com/money/
3. Zohar Amar, Five Types of Grain: Historical, 2014/may/15/spelt-grain-supplies-under-pressur
Halachic, and Conceptual Aspects (Ḥameshet e-high-demand). The Guardian, London, UK.
Mine Dagan), Har Bracha 2011, pp. 45–48 Retrieved 30 January 2017.
ISBN 9659081871 (Hebrew).
 6. Blatter, R.H.; Jacomet, S.; Schlumbaum, A. 12. Tovoli F., Masi C., Guidetti E.; et al. (March 16,
(January 2004). "About the Origin of European 2015). "Clinical and Diagnostic Aspects of
Spelt ( Triticum spelta L.): Allelic Gluten Related Disorders" (https://www.ncbi.nl
Differentiation of the HMW Glutenin B1-1 and m.nih.gov/pmc/articles/PMC4360499). World
A1-2 Subunit Genes". Theoretical and Applied Journal of Clinical Cases. 3 (3): 275–284.
Genetics. 108 (2): 360–367. PMID 14564390 (h PMC 4360499 (https://www.ncbi.nlm.nih.gov/p
ttps://www.ncbi.nlm.nih.gov/pubmed/1456439 mc/articles/PMC4360499) . PMID 25789300
0). doi:10.1007/s00122-003-1441-7 (https://doi. (https://www.ncbi.nlm.nih.gov/pubmed/257893
org/10.1007%2Fs00122-003-1441-7). 00). doi:10.12998/wjcc.v3.i3.275 (https://doi.or
7. Ehsanzadeh, Parviz (December 1998). g/10.12998%2Fwjcc.v3.i3.275).
"Agronomic and Growth Characteristics of 13. Wieser H. (2001). "Comparative Investigations
Spring Spelt Compared to Common Wheat of Gluten Proteins from Different Wheat
(thesis)" (https://ecommons.usask.ca/bitstream/ Species" (http://www.springerlink.com/content/t
handle/10388/etd-10212004-001220/NQ37882. fy7m36kjfq7d653/). European Food Research
pdf?sequence=1&isAllowed=y) (PDF). and Technology. 213 (3): 183–186.
ecommons.usask.ca. National Library of doi:10.1007/s002170100365 (https://doi.org/10.
Canada. Retrieved 7 January 2017. 1007%2Fs002170100365).
8. Cubadda, Raimondo; Marconi, Emanuele 14. Schober, T.J., Bean, S.R., Kuhn, M. (2006).
(2002). "Spelt Wheat in Pseudocereals and Less "Gluten Proteins from Spelt (Triticum aestivum
Common Cereals: Grain Properties and ssp. spelta) Cultivars: A Rheological and Size-
Utilization Potential (eds. Belton, Peter S.; Exclusion High-Performance Liquid
Taylor, John R.N.)" (https://books.google.com/b Chromatography Study" (http://naldc.nal.usda.g
ooks?vid=ISBN3540429395&id=NRMdXx8fC ov/download/8787/PDF) (pdf). Journal of
8kC&dq=Pseudocereals+and+less+Common+c Cereal Science. 44 (2): 161–173.
ereals:+Grain+Properties+and+utilization+Pote doi:10.1016/j.jcs.2006.05.007 (https://doi.org/1
ntial). 0.1016%2Fj.jcs.2006.05.007). Retrieved
9. Akeret, Ö. (2005). "Plant Remains From a Bell 21 November 2013.
Beaker Site in Switzerland, and the Beginnings 15. Kohajdová, Z., Karovičová, J. (2008).
of Triticum spelta (spelt) Cultivation in Europe" "Nutritional Value and Baking Applications of
(http://china.springerlink.com/content/j0453274 Spelt Wheat" (http://www.food.actapol.net/tom
uw744tw9/?p=9a73f75a245d448a844fbf12f99e 7/zeszyt3/1_3_2008.pdf) (pdf). Acta
7740&pi=0). Scientiarum Polonorum. Technologia
10. Nesbitt, Mark (2001). "Wheat Evolution: Alimentaria. 7 (3): 5–14. Retrieved
Integrating Archaeological and Biological 21 November 2013.
Evidence" (http://www.marknesbitt.org.uk/uplo 16. John N. Peragine (30 November 2010). The
ads/1/7/7/1/17711127/nesbitt2001wheat.pdf) Complete Guide to Growing Your Own Hops,
(PDF).. Malts, and Brewing Herbs (https://books.googl
11. "National Nutrient Database for Standard e.com/books?id=D622JFIFJxcC&pg=PA128#v
Reference Release 28, Full Report (All =onepage&q&f=false). Atlantic Publishing
Nutrients): 20141, Spelt, Cooked" (https://ndb.n Company. p. 128. Retrieved 1 September 2012.
al.usda.gov/ndb/foods/show/6591?n1=%7BQ 17. Dinkelbier (http://www.germanbeerinstitute.co
v%3D1%7D&fgcd=&man=&lfacet=&count=& m/Dinkelbier.html), German Beer Institute,
max=35&sort=&qlookup=spelt&offset=&forma retrieved November 2009.
t=Full&new=&measureby=&Qv=1&ds=&qt=& 18. Den Mulder (http://huisbrouwerijdentseut.weebl
qp=&qa=&qn=&q=&ing=). United States y.com/onze-bieren.html), beer from
Department of Agriculture. 2015. Retrieved Huisbrouwerij Den Tseut in Oosteeklo,
2 December 2015. retrieved September 2013.
19. Кристина Смирнова (24 March 2009). "Что
такое полба?" (http://shkolazhizni.ru/archive/0/
n-23922). Shkolazhizni.ru.
20. "Александр Сергеевич Пушкин. Сказка о
попе и о работнике его Балде" (http://lib.ru/LI
TRA/PUSHKIN/balda.txt). lib.ru.
21. Exodus 9:31.

External links
 Recipe: 2000-year-old bread from Pompeii with Spelt

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