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Spelt (grain) — Ingredient · Foodgeist
Ingredient
Spelt
grain
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively)”
spelt (Triticum spelta)→has lower insoluble fiber content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively)”
spelt (Triticum spelta)→has higher lipid content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively)”
spelt (Triticum spelta)→has lower insoluble fiber content than→wheat
“The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis)”
oat, Kamut<sup>®</sup>, spelt, rye and buckwheat blend→improves→minerals
