Спельта, также называется полба.
К написанному в предыдущих сообщениях добавлю, что этот вид пшеницы могут есть люди, которые обыкновенную пшеницу не переносят. Спельта имеет высокое содержание клейковины, но подходит даже тем, кто страдает клейковине-непереносимостью (только таким людям вводить в рацион ее надо постепенно). Мой муж не переносит пшеницу, но спельту всегда есть без проблем.
Вкус у нее, по-моему, сильно отличается от обычной пшеницы, но мне нравится.
Еще она гораздо тяжелее простой пшеницы, поэтому печь что-либо из нее гораздо сложнее, но "готовый продукт" стоит всех приложенных усилий.
Спельта очень легко и быстро усваивается организмом (отсюда быстрое насыщение после ее "поедания") и в отличие от простой пшеницы, при переваривании ее организм не веделяет "дополнительную" слизь, поэтому можно есть людям часто "страдающим" простудами, кашлем, насморком и т.п. (обычную пшеницу таким людям есть не рекомендуется, т.к. в их организме уже повышенное содержание слизи (и гноя) и поедание пшеницы (и молочных продуктов) эту проблему только усугубляет)
Для англо -говорящих и -читающих про пшеницу спельта
Spelt (A Gourmet Grain)
Spelt is the forerunner of modern wheat with a unique nutty wheaty flavour. Think of the taste difference between a bland Golden Delicious Apple and a tasty Russet Apple. Then imagine an equivalent difference in flour and you will want to sample the intense wheaty flavour of Spelt.
Reference to Spelt can be traced back over many centuries even though it is not a familiar food to modern cooks. Try using it in any recipe calling for wholemeal flour and enjoy the great flavour of this ancient wheat variety.
Spelt contains more protein, fat and fibre than wheat. It also contains special carbohydrates called mucopolysaccharides, which play a decisive role in stimulating the body’s immune system, helping to increase its resistance to infection. Due to Spelt’s high water solubility the grain’s vital substances can, like liquid nutrients, be absorbed quickly by the body.
Many have commented that foods made from spelt have a superior ability to satisfy hunger.
Spelt and Special Diets
There is much interest in the suitability of Spelt in various allergy diets. From the ancient medicinal healing texts of St. Hildegard to modern American studies, the special nutritional properties of Spelt have been considered beneficial. This is because the easy digestability of Spelt means that its natural nutritional elements vital to body maintenance are quickly released.
It is high in gluten but can be tolerated by some gluten intolerant individuals. Allergy sufferers should introduce Spelt gradually into their diets under medical or dietetic supervision.
A Grain From The Past
There is documentary evidence that spelt was cultivated by several ancient civilizations both in Europe and Asia, following its early origins in the fertile Middle East. This means that the unique characteristics and special qualities of spelt were highly valued and traders carried the sought after spelt grain to communities far and wide. Preserved grains have been found throughout Europe, including Britain, in many stone age excavations.
Spelt is mentioned in the book of Ezekiel in the old Testament. It was a major cereal crop for the Roman Empire and several recipes referring to spelt were written by the Roman epicurian, Apicius. In the 12th century the abbess Hildegard of Bingen wrote about the restorative qualities of spelt in her Causa Medica and Gerards Herbal, written in 1597, also refers to Spelt.
The exact history and origins of the grain itself are complex and confused. As there are no records of spelt being found naturally in the wild, its origins lie in early agricultural practices involving the intentional cross pollination of grasses by the earliest farmers. The parentage of spelt is attributed to a cross pollination between emmer wheat (latin name; triticum dicoccoides) and goat grass (aegilips squarrosa).
Spelt grain (latin name; triticum spelta) comes from the same genus as common wheat (triticum aestivum). It is a hexaploid wheat with 42 chromosomes and several distinctive physical & nutritional characteritics, that differentiate it from the common wheat grown today.
These unique characteristics were key to the popularity of spelt, which was widespread until the industrial revolution. Developments in agricultural methods, engineering, and animal husbandry led to the widespread preference for common wheat which was easy to thrash & the fall from popularity of spelt.
Gluten Content
Spelt is an excellent breadmaking flour, with good quality gluten, and an intense flavour. It is particularly suited to quick breads which are characterised by a firm crust and crumb structure that is open yet dense.
The gluten of spelt flour is of a different type to the gluten found in ordinary wheat flour. Spelt gluten imparts its own distinctive characteristics during breadmaking and has a unique amino acid protein profile.
Baking With Spelt Flour
Yeasted spelt bread doughs will rise, ripen and mature more quickly than ordinary doughs. This means spelt is especially good for quick and single rise breads as well as with double rise bread baking methods.
When adapting your favourite yeasted recipes for use with spelt flour you will need to reduce the proving times to prevent over ripening, which can cause the dough to collapse or produce a flying crust in baked bread. If for example the dough has doubled in size after 20 minutes rather than the 30 stated in a recipe, proceed to the next stage without delay. Bake as normal.
Treat Spelt flour as a wholemeal flour in your baking.
In Bread Machines
The timing programmes on bread machines have been carefully devised for use with conventional wheat flours. As the prooving time for spelt flour is much shorter than that for ordinary flour, bread made exclusively with spelt flour will rise and collapse before the machine’s baking cycle has completed.
However you can still enjoy spelt in your bread machine by blending it half and half with strong white bread flour. Alternatively run the dough programme, then place the dough on a baking tray, allow to rise and bake in a conventional oven.
Unique Characteristics
During cultivation the spelt plant has a strong resemblance to wheat, often grows vigorously, and takes on a burnished gold colour when ripening. Its widespread popularity indicates that spelt was adapted for growing in a wide variety of different soils and climates. The crop produces a long straight and robust straw which would have been very useful for thatching.
When harvested the ears of spelt break into many spikelets with an inedible chaff encasing between one and three grains. The modern combine harvester is unable to remove spelt chaff in its thrashing drum, so it harvests and delivers the whole spelt spikelets to the store or mill.
The inedible chaff that encase the grain are thought to offer the growing plant extra protection from disease and weather spoilage as well as making it less palatable to wild and grazing animals. The chaff encases and protects the grain from animal and storage pest damage between growing seasons, and also during storage before consumption. This also shrouds the seed making it less attractive to insects and animals during the crucial stages between planting, germination, and establishment of the crop.
Preparing The Grain
As simple threshing does not dislodge the grain from the inedible chaff, other strategies have been used over the centuries to prepare the grain for consumption. Historically this was done by vigorous rubbing and partly crushing the grain between pieces of stone. This action releases the grain, but can also partly break up the grain into a kind of meal. This would have been very desirable to ancient civilizations who could safely store the grain until required, then prepare it in one process by crushing. The inedible chaff would release the grains as it was crushed and ground, producing a very coarse flour ready for cooking. The unwanted chaff could easily be sieved out or blown away when the crushing process was finished.
Today mechanical removal at the mill ensures the inedible chaff is removed without damaging the spelt grain. When finally released from the chaff, spelt looks very similar to, if a little longer than, common wheat.
если кому-то интересно, но по английски не понятно - можно перевести (но только если кому-то действительно интересно)
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. Вот еще дочурок бы отучить, но пока никак.Все сыр да каша манная. А как вы употребляете в пищу овес? Я и овса немного купила, но мысль была посадить в огородике. Тоже проросший, как и пшеницу?
подарили зерно, которое в Германии называют пшеницей сорта Dinkel. Они считают, что это тоже самое, что и спельта. На вид симпатично-глинянного оттенка округлые пшеничные зернышки от которых "веет" теплом. А ты случайно не подскажешь - какая она на вид, эта известная мне по книгам Паунгер, но не найденная в российских магазинах, "спельта"?