{"id":6761,"date":"2019-07-31T21:02:52","date_gmt":"2019-07-31T21:02:52","guid":{"rendered":"https:\/\/thebaker.science\/en\/?p=6761"},"modified":"2019-08-13T20:11:02","modified_gmt":"2019-08-13T20:11:02","slug":"spelt-flour","status":"publish","type":"post","link":"https:\/\/thebaker.science\/en\/flours-and-baking-additives\/spelt-flour\/","title":{"rendered":"Spelt flour &#8211; pros and cons"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6761\" class=\"elementor elementor-6761\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-523cdeb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"523cdeb\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fb1676d\" data-id=\"fb1676d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1d0a5d6 elementor-drop-cap-yes elementor-drop-cap-view-default elementor-widget elementor-widget-text-editor\" data-id=\"1d0a5d6\" data-element_type=\"widget\" data-settings=\"{&quot;drop_cap&quot;:&quot;yes&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>I admit, despite our many recipes for spelt bread, we stubbornly fought not to follow the hot new trend of spelt flour. The wellness world warmly adopted spelt and spoke about it in exaggeration online and in magazines in Israel and around the world. In this article we will present the advantages and disadvantages of spelt flour (and bread) and I will compare it to wheat in order to see what the fuss is about.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e58b86b elementor-widget elementor-widget-heading\" data-id=\"e58b86b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Who are you spelt? And a little history<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f20e20d elementor-widget elementor-widget-text-editor\" data-id=\"f20e20d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>Spelt is a cereal (\u05d3\u05d2\u05df ). Same grass family that has served us for a thousands of years and it\u2019s main use is for crop and eventually human consumption. The widespread argument that spelt is a kind of wheat is true. Genetically, there is a large similarity between spelt and wheat, and therefore they share some characteristics. To understand spelt\u2019s characteristics, we are going to use the modern wheat as a scale, because of the fact that wheat, which is the most common flour today, represents the best cereal with Rheological behavior for baking bread.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-7cd3797 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7cd3797\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-cc48628\" data-id=\"cc48628\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8af4873 elementor-widget elementor-widget-text-editor\" data-id=\"8af4873\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>What does spelt look like? Despite the similarity to wheat, spelt\u2019s shell\u00a0<span style=\"font-size: 15px; font-style: normal; font-weight: 400;\">(the \u201chull\u201d)\u00a0<\/span><span style=\"font-size: 15px;\">is much thicker and hard . That shell, allows spelt\u2019s seed to be pest-protected. In the picture at the top that we took, you can see the hard spelt shell. Even after cooking the spelt as a semolina porridge, it was very difficult to squeeze\/crush the shell (hull) with the our teeth and we simply had to dispose the shells that require long cooking. Those shells are even used as a fill for organic pillows\u2026 it\u2019s hard to believe that but\u00a0<\/span><a style=\"font-size: 15px; background-color: #ffffff;\" href=\"https:\/\/www.amazon.com\/s\/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=organic+spelt+pillow\" target=\"_blank\" rel=\"nofollow noopener\">search for spelt on a website like Amazon<\/a><span style=\"font-size: 15px;\">\u00a0and you will find some surprises.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b6a1340\" data-id=\"b6a1340\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9628059 elementor-widget elementor-widget-image-carousel\" data-id=\"9628059\" data-element_type=\"widget\" data-settings=\"{&quot;slides_to_show&quot;:&quot;1&quot;,&quot;navigation&quot;:&quot;none&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:5000,&quot;infinite&quot;:&quot;yes&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:500}\" data-widget_type=\"image-carousel.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-image-carousel-wrapper swiper-container\" dir=\"ltr\">\n\t\t\t<div class=\"elementor-image-carousel swiper-wrapper swiper-image-stretch\" aria-live=\"off\">\n\t\t\t\t\t\t\t\t<div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"1 of 2\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/thebaker.science\/en\/wp-content\/uploads\/2019\/07\/growing-spelt.jpg\" alt=\"Spelt grain\" \/><\/figure><\/div><div class=\"swiper-slide\" role=\"group\" aria-roledescription=\"slide\" aria-label=\"2 of 2\"><figure class=\"swiper-slide-inner\"><img decoding=\"async\" class=\"swiper-slide-image\" src=\"https:\/\/thebaker.science\/en\/wp-content\/uploads\/2019\/07\/spelt-field-300x225.jpg\" alt=\"Spelt field\" \/><\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-bf7beb3 elementor-widget elementor-widget-text-editor\" data-id=\"bf7beb3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>But if we look on the positive side, the hard shell has it\u2019s advantages. There are fewer diseases and pests that can penetrate that hull, so the spelt requires much less pest control. So we have cleaner grain from pollutants (which are difficult to penetrate the shell), from toxic pesticides, and from different pests that find their way into the growing spelt.<\/p><p>The disadvantages of the heavy hull are:<\/p><ul><li>Less crop per area.<\/li><li>Double grinding process \u2013 First removing the shell and then grinding.<\/li><li>Spelt is more expensive \u2013 That\u2019s the point where we feel the spelt disadvantage and we need to spend more money while purchasing spelt flour.<\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-132c5dc elementor-widget elementor-widget-heading\" data-id=\"132c5dc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Is spelt more nutritious?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a6e384 elementor-widget elementor-widget-text-editor\" data-id=\"7a6e384\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>Studies conducted to\u00a0<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/15796621\" target=\"_blank\" rel=\"noopener\">compare spelt ingredients to it\u2019s \u201ccousin\u201d wheat<\/a>, found that both cereals, the spelt and the wheat, contain mostly carbohydrates. The carb\u2019s percentages are around 60-70% of the cereal grain weight, which actually makes the grains a real energy bomb.<\/p><p>Almost all the spelt carbohydrates are found inside and are a part of the endosperm, similar to the\u00a0<a href=\"https:\/\/thebaker.science\/%D7%97%D7%9C%D7%A7%D7%99-%D7%92%D7%A8%D7%A2%D7%99%D7%9F-%D7%94%D7%97%D7%99%D7%98%D7%94-%D7%95%D7%90%D7%A4%D7%99%D7%99%D7%AA-%D7%94%D7%9C%D7%97%D7%9D\/\" target=\"_blank\" rel=\"noopener\">wheat endosperm<\/a>. FYI: Endosperm is the main energy \u201cbattery\u201d of the grain kernel. It Includes mostly starch, which is supposed to be the energy source for the growing \u201cgerm\u201d, and a great source of energy for us as well.<\/p><p>Regarding the calories (energy), studies show that the difference with carbs, starch, and simple sugars between the two species(wheat and spelt), is pretty small. For proof, check the spelt and wheat flour packs that sit on the shelf at the store and you will probably find that the <b>carbs <\/b>quantity is around <b>70% with both flours<\/b>. <br \/>There are comprehensive studies for exploring the\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0733521016303459#bib16\" target=\"_blank\" rel=\"noopener\">difference between spelt and wheat<\/a>\u00a0and we are going to review the main positive and negative differences:<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b3c40dd elementor-widget elementor-widget-heading\" data-id=\"b3c40dd\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Pros of spelt:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1dee944 elementor-widget elementor-widget-text-editor\" data-id=\"1dee944\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<ul><li><b>High protein content<\/b> \u2013 Spelt contains around 14% of protein (compare to around 13% in whole wheat and 8% in whole rye), a rich source of protein, especially if you compare it to white wheat, which contains \u201conly\u201d around 10% of protein. This high content of protein, makes spelt one of the most favorite flours among vegans, who are looking for high-quality protein substitutes like oats and seitan (which is made of gluten itself). <br \/>Similar to wheat, the four predominant proteins are <b>albumin, globulin<\/b> and of course, the winning couple in almost every bread that create the gluten,\u00a0<a href=\"https:\/\/thebaker.science\/%D7%9E%D7%94-%D7%96%D7%94-%D7%92%D7%9C%D7%95%D7%98%D7%9F\/\" target=\"_blank\" rel=\"noopener\">the glutenin and the gliadin.<\/a><\/li><li><b>Low gluten percentage in spelt<\/b> \u2013 the nutritious protein that some health-conscious eaters don\u2019t like changes it\u2019s shape for us. Even though spelt contains gluten, it\u2019s composition is different and it\u2019s quantity is lower. <br \/>Be aware! Spelt is usually not safe for celiac patients, but may be tolerable for some patients with a light degree of gluten sensitivity or gluten allergy. Regardless, if you have any slight sensitivity to gluten, consult your doctor about it.<\/li><li><b>High percentage of minerals<\/b> \u2013spelt contains a high amount of minerals, like zinc and copper. Two minerals which are very essential to our body. Scroll down to view the minerals table comparison.<\/li><li><b>Spelt has a low percentage of phytic acid<\/b> \u2013<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/15796621\" target=\"_blank\" rel=\"noopener\"> it was found that spelt has 40% less phytic acid<\/a>. This acid causes nutrient absorption problems and hence the lower amount \u201chelps\u201d mineral digestion.<\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24f2018 elementor-widget elementor-widget-heading\" data-id=\"24f2018\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Cons of spelt:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0132e41 elementor-widget elementor-widget-text-editor\" data-id=\"0132e41\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<ul><li>\u201c<strong>low\u201d content of fibers<\/strong> \u2013 even though the amount of soluble fiber is the same with both versions of whole grains in spelt and wheat (and so is the glycemic index), wheat contains 15% of dietary fiber and more insoluble fibers.<br \/>Spelt, for its part, contains \u201conly\u201d around 10% of dietary fiber.<br \/>When we discuss the white versions of both flours, we advise to avoid both of them, as they both have high glycemic indexes and have a negative affect on blood sugar levels.<br \/>You can compare these facts to <b>rye flour, which contains up to 20% of dietary fiber(<\/b>!!!) and has a low glycemic index as well. We strongly recommend reading this article\u00a0<a href=\"https:\/\/thebaker.science\/%D7%A7%D7%9E%D7%97-%D7%A9%D7%99%D7%A4%D7%95%D7%9F-%D7%99%D7%AA%D7%A8%D7%95%D7%A0%D7%95%D7%AA-%D7%9E%D7%95%D7%9C-%D7%97%D7%A1%D7%A8%D7%95%D7%A0%D7%95%D7%AA\/\" target=\"_blank\" rel=\"noopener\">here on the properties of rye flour<\/a>. You may change your mind and start eating rye bread and using rye flour as well.<\/li><\/ul><p>You can read about pros and cons of spelt bread in the tables below:<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1468ede elementor-widget elementor-widget-heading\" data-id=\"1468ede\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Spelt and wheat - general comparison summary<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-08db10b elementor-widget elementor-widget-shortcode\" data-id=\"08db10b\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\">\n<table id=\"tablepress-1\" class=\"tablepress tablepress-id-1\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">Difference<\/th><th class=\"column-2\">Spelt<\/th><th class=\"column-3\">Whole wheat<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Protein<\/td><td class=\"column-2\">15 gram<\/td><td class=\"column-3\">13 gram<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">Dietary fibes <\/td><td class=\"column-2\">10 gram<\/td><td class=\"column-3\">15 gram<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">calories(-)<\/td><td class=\"column-2\">350~ calories<\/td><td class=\"column-3\">270~ calories<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">Glycemic index (-)<\/td><td class=\"column-2\">54<\/td><td class=\"column-3\">70+<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\">Pesticide<\/td><td class=\"column-2\">Very little<\/td><td class=\"column-3\">Regularly used<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\">Phytic acid<\/td><td class=\"column-2\">40% less than wheat<\/td><td class=\"column-3\">Relatively high percentage comparing to spelt<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\">Pros summary<\/td><td class=\"column-2\">4<\/td><td class=\"column-3\">2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-1 from cache --><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d996612 elementor-widget elementor-widget-heading\" data-id=\"d996612\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Spelt and wheat - vitamin comparison - Recommended Dietary Allowances<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5eb5d64 elementor-widget elementor-widget-shortcode\" data-id=\"5eb5d64\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\">\n<table id=\"tablepress-3\" class=\"tablepress tablepress-id-3\">\n<thead>\n<tr class=\"row-1 odd\">\n\t<th class=\"column-1\">Vitamin<\/th><th class=\"column-2\">Spelt<\/th><th class=\"column-3\">Whole wheat<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n\t<td class=\"column-1\">Vitamin A<\/td><td class=\"column-2\">IU 10<\/td><td class=\"column-3\">IU 9<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n\t<td class=\"column-1\">Vitamin B6<\/td><td class=\"column-2\">12%<\/td><td class=\"column-3\">20%<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n\t<td class=\"column-1\">Vitamin E <br \/>\n(Alpha-tocopherol)<\/td><td class=\"column-2\">4%<\/td><td class=\"column-3\">4%<\/td>\n<\/tr>\n<tr class=\"row-5 odd\">\n\t<td class=\"column-1\">Vitamin K<\/td><td class=\"column-2\">4%<\/td><td class=\"column-3\">2%<\/td>\n<\/tr>\n<tr class=\"row-6 even\">\n\t<td class=\"column-1\">Thiamin<\/td><td class=\"column-2\">24%<\/td><td class=\"column-3\">33%<\/td>\n<\/tr>\n<tr class=\"row-7 odd\">\n\t<td class=\"column-1\">Riboflavin<\/td><td class=\"column-2\">7%<\/td><td class=\"column-3\">10%<\/td>\n<\/tr>\n<tr class=\"row-8 even\">\n\t<td class=\"column-1\">Niacin (B3)<\/td><td class=\"column-2\">34%<\/td><td class=\"column-3\">25%<\/td>\n<\/tr>\n<tr class=\"row-9 odd\">\n\t<td class=\"column-1\">Pantothenic Acid (B5)<\/td><td class=\"column-2\">11%<\/td><td class=\"column-3\">6%<\/td>\n<\/tr>\n<tr class=\"row-10 even\">\n\t<td class=\"column-1\">Folate (B9)<\/td><td class=\"column-2\">11%<\/td><td class=\"column-3\">11%<\/td>\n<\/tr>\n<tr class=\"row-11 odd\">\n\t<td class=\"column-1\">Choline<\/td><td class=\"column-2\">-<\/td><td class=\"column-3\">31mg<\/td>\n<\/tr>\n<tr class=\"row-12 even\">\n\t<td class=\"column-1\">Betaine<\/td><td class=\"column-2\">-<\/td><td class=\"column-3\">72mg<\/td>\n<\/tr>\n<tr class=\"row-13 odd\">\n\t<td class=\"column-1\">Pros summary<\/td><td class=\"column-2\">3<\/td><td class=\"column-3\">5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-3 from cache --><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-666c158 elementor-widget elementor-widget-heading\" data-id=\"666c158\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Spelt and wheat - minerals comparison - Recommended Dietary Allowances<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5bc4314 elementor-widget elementor-widget-shortcode\" data-id=\"5bc4314\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\">\n<table id=\"tablepress-2\" class=\"tablepress tablepress-id-2\">\n<thead>\n<tr class=\"row-1 odd\">\n\t<th class=\"column-1\">Mineral<\/th><th class=\"column-2\">Spelt<\/th><th class=\"column-3\">Whole wheat<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n\t<td class=\"column-1\">Calcium<\/td><td class=\"column-2\">3%<\/td><td class=\"column-3\">3%<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n\t<td class=\"column-1\">Iron<\/td><td class=\"column-2\">25%<\/td><td class=\"column-3\">20%<\/td>\n<\/tr>\n<tr class=\"row-4 even\">\n\t<td class=\"column-1\">Magnesium<\/td><td class=\"column-2\">34%<\/td><td class=\"column-3\">34%<\/td>\n<\/tr>\n<tr class=\"row-5 odd\">\n\t<td class=\"column-1\">Phosphorus<\/td><td class=\"column-2\">40%<\/td><td class=\"column-3\">36%<\/td>\n<\/tr>\n<tr class=\"row-6 even\">\n\t<td class=\"column-1\">Potassium<\/td><td class=\"column-2\">8%<\/td><td class=\"column-3\">8%<\/td>\n<\/tr>\n<tr class=\"row-7 odd\">\n\t<td class=\"column-1\">Zinc<\/td><td class=\"column-2\">22%<\/td><td class=\"column-3\">17%<\/td>\n<\/tr>\n<tr class=\"row-8 even\">\n\t<td class=\"column-1\">Copper<\/td><td class=\"column-2\">26%<\/td><td class=\"column-3\">20%<\/td>\n<\/tr>\n<tr class=\"row-9 odd\">\n\t<td class=\"column-1\">Manganese<\/td><td class=\"column-2\">149%<\/td><td class=\"column-3\">203%<\/td>\n<\/tr>\n<tr class=\"row-10 even\">\n\t<td class=\"column-1\">Selenium<\/td><td class=\"column-2\">17%<\/td><td class=\"column-3\">88%<\/td>\n<\/tr>\n<tr class=\"row-11 odd\">\n\t<td class=\"column-1\">Pros summary<\/td><td class=\"column-2\">4<\/td><td class=\"column-3\">2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-2 from cache --><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c35982c elementor-widget elementor-widget-shortcode\" data-id=\"c35982c\" data-element_type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-shortcode\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e2e3205 elementor-widget elementor-widget-heading\" data-id=\"e2e3205\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Can you bake with spelt? <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d15da1c elementor-widget elementor-widget-text-editor\" data-id=\"d15da1c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>We don\u2019t know people who use spelt flour purely based on it\u2019s baking abilities and rheological qualities. If you do use it for those reasons, or you use it for it\u2019s culinary flavor, continue reading. <br \/>The following points may cause you to think twice before you pour a drop of water on your spelt flour:<\/p><ul><li><strong>Baking bread with low volume<\/strong> &#8211; In accordance to our points regarding the \u201chealth benefits\u201d of spelt, that has a different gluten composition, here the advantage becomes a disadvantage. The lack of gliadin (important component of gluten) results in a weak gluten network. In research conducted for spelt rheological properties, it was concluded that:<br \/>&#8211; Spelt was two times weaker than wheat.<br \/>&#8211; Spelt dough was 20% less resistant than wheat dough.<br \/>&#8211; Spelt dough circumference was 10-30% lower than the wheat dough (depends on examination time length)<br \/>-Bread volume after baking \u2013 spelt bread was up to 38% low in volume than wheat bread. In general, spelt bread does not easily swell like wheat, and for this reason, spelt has a significant disadvantage with baking bread, compare to wheat.<\/li><li><strong>Spelt bread is stiffer than wheat bread<\/strong> \u2013 the lack of gluten in the dough causes the bread to be firmer and less chewy. Studies found that:<br \/>&#8211; Spelt dough was 2.2 times as hard as wheat dough.<br \/>&#8211; Spelt bread crust was 1.5 times as hard as the wheat bread.<br \/>&#8211; Spelt bread crumb was twice as hard as bread wheat crumb<\/li><li><b>Spelt bread was more compressed<\/b> \u2013 researchers found that wheat bread lost 15% more weight than spelt bread (11.4% liquid lost for spelt compared to 13.3% liquid lost for the wheat bread), and therefore spelt bread is more compressed than wheat bread.<\/li><li><b>Taste and flavor in the spelt bread are less stimulating<\/b> \u2013 due to those reasons we mentioned on the chewiness and gluten, in the taste tests, the spelt bread was less tasty<\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5766a93 elementor-widget elementor-widget-heading\" data-id=\"5766a93\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">White spelt flour \u2013 is it healthy?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7ad85cd elementor-widget elementor-widget-text-editor\" data-id=\"7ad85cd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>We\u2019ve been asked a lot whether white spelt is healthy or not? Does it have any benefits? So let\u2019s note a couple of points we found at \u201cThe Baker\u201d:<\/p><ul><li><strong>Glycemic index<\/strong>&#8211; Are you trying to stabilize your blood sugar level and thinking about white spelt? So think twice. Research that was published by \u201cElsevier\u201d found that when people ate white spelt, the\u00a0<a href=\"http:\/\/www.farm.ucl.ac.be\/Full-texts-FARM\/Marques-2007-1.pdf\" target=\"_blank\" rel=\"nofollow noopener\">glycemic index of the white spelt bread was no different from that of white wheat bread<\/a>, with a GI of around 93!<\/li><li><strong>Calories<\/strong> \u2013 Even though spelt bread can spike your blood levels, it still has less calories then whole spelt. A fact that may balance a little bit the last point.<\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a640278 elementor-widget elementor-widget-heading\" data-id=\"a640278\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">So is spelt worth it?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1386cea elementor-widget elementor-widget-text-editor\" data-id=\"1386cea\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<p>As with any consideration and decision, it\u2019s all about priorities. If the taste and baking quality is the top priority for you, use more wheat flour than spelt flour while you bake. But if health and nutrition are the most important considerations for you, even if you have light gluten intolerance, think more about whole spelt while you make your bread. But don\u2019t forget that each person should take into account his nutrition individually, so consult your doctor about it. <br \/>If you are still on the fence and can\u2019t decide what flour is best for you, use both flours! Spelt and wheat flour are a great combination for getting a beautiful, full of aroma and flavor bread. You can enjoy all of this while still receiving the added nutrition of whole grain versions of both flours.<br \/>So enjoy your next spelt bread, and while preparing it, don\u2019t forget its unique baking characteristics and use appropriate baking techniques. Even with those inferior baking qualities of spelt you can find a great spelt recipe that will help you make your beautiful loaf.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7735964 elementor-widget elementor-widget-heading\" data-id=\"7735964\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Sources:<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-58118dc elementor-widget elementor-widget-text-editor\" data-id=\"58118dc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-text-editor elementor-clearfix\">\n\t\t\t\t<ol><li>http:\/\/www.acta.media.pl\/pl\/action\/getfull.php?id=1804<\/li><li>https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/15796621<\/li><li>\u00a0https:\/\/skipthepie.org\/cereal-grains-and-pasta\/wheat-flour-whole-grain\/compared-to\/spelt-uncooked\/<\/li><li><a href=\"https:\/\/nutritiondata.self.com\/facts\/cereal-grains-and-pasta\/10355\/2\" target=\"_blank\" rel=\"nofollow noopener\">nutritiondata<\/a><\/li><li><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0733521008001951\" target=\"_blank\" rel=\"noopener\">sciencedirect<\/a><\/li><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>I admit, despite our many recipes for spelt bread, we stubbornly fought not to follow the hot new trend of spelt flour. The wellness world warmly adopted spelt and spoke about it in exaggeration online and in magazines in Israel and around the world. In this article we will present the advantages and disadvantages of &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/thebaker.science\/en\/flours-and-baking-additives\/spelt-flour\/\"> <span class=\"screen-reader-text\">Spelt flour &#8211; pros and cons<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":6773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"no-sidebar","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"disabled","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"disabled","theme-transparent-header-meta":"disabled","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[26],"tags":[],"class_list":["post-6761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-flours-and-baking-additives"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spelt flour - pros and cons | The Baker<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thebaker.science\/en\/flours-and-baking-additives\/spelt-flour\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spelt flour - pros and cons | The Baker\" \/>\n<meta property=\"og:description\" content=\"I admit, despite our many recipes for spelt bread, we stubbornly fought not to follow the hot new trend of spelt flour. The wellness world warmly adopted spelt and spoke about it in exaggeration online and in magazines in Israel and around the world. 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