Spelt  |  Uses

Spelt - Characteristics

Spelt exhibits similar grain properties to modern wheat varieties. It is a grain of medium hardness whilst generally is higher in protein. The flour characteristics show that spelt has a fine particle size and lower water absorbtion level, whilst colour is similar or close to equal to that of modern wheat varieties. Soft spelt varieties exhibit strong gluten properties which is evident through high volume baked bread products. Some work is being undertaken on the possible use of spelt for people with gluten sensitivities. Although exhibiting similar physical properties in gliadins to modern wheat, some consumers are finding spelt does not deliver the effects of wheaten products. Early research is suggesting spelt may be deficient in a certain wheat allergen that is causative of celiac disease; or contain certain sugars that protect the walls allowing the product not to damage the internal mucosa of the small intestine. As this is early research any sufferers of this affliction should consult their physician for advice upon the use of spelt or spelt products.

Spelt  |  Uses