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Healthy diet
Why is Nomina a cereal - part 2, SPELLED
Cereal porridge Nomina. That's the full name of every porridge from Nominal. The word "cereal" is completely trivial for some, but others get lost under the onslaught of various cereal cereals. Many times when selling porridge, we have encountered the response to the question of what kind of porridge the customer wants, cereal. When we then explained that all cereals are cereals, both parties laughed. So "cereal" is a synonym for the word cereal. And there can be a whole range of cereals.
Spelt
As a company with agricultural roots, we have been cultivating spelt for many years. You may already know it from the popular Nomina Spelt Porridge. Wholegrain spelt can also be found in Nomina Barley Porridge and the single-serving Nomina Travel Porridge. In cooperation with a mill, we also offer finely milled wholegrain spelt flour under the NOMINAL brand.
The Journey of Spelt to Our Table
The original homeland of spelt wheat is the region known as the “Fertile Crescent,” a term used for Southwest Asia, where scientists place the origins of agriculture itself. At that time, however, these were still the ancestors of modern spelt.
Archaeological evidence of spelt in Europe dates back to the Late Stone Age. Over the centuries, it gained popularity in various European countries. However, from the beginning of the 20th century, common wheat gradually replaced it due to its lower yield and the need for dehusking. This happened even in regions where spelt had previously been dominant, such as the harsher climates of alpine countries including Switzerland, Austria, and southern Germany. After World War II, its cultivation almost disappeared entirely. Historically, spelt was cultivated only sporadically in our territory, and after 1918 no spelt variety was officially approved for cultivation here.
Since the 1990s, the cultivation of hulled wheat varieties has been revived, including in our country, and the cultivated area continues to increase. Spelt wheat accounts for the largest share of this growth. Thanks to its characteristics and growing consumer interest, spelt is now also an important crop in organic farming, which is why BIO (organic) spelt products are commonly available.
How Does It Differ from Common Wheat?
Spelt wheat belongs to the group of hulled cereals. If you do not remember from school what a grain consists of, here is a reminder: the core is formed by the endosperm, which contains the starchy storage tissue. Surrounding it is the aleurone layer, which contains proteins. The outer part consists of protective layers. The fact that spelt is hulled means that the grain remains enclosed within the husk and glumes even after harvest. During harvesting, entire spikelets are collected and must be dehusked. As a result, only about 50–60% of the harvested spikelets become usable grains, taking into account losses from damaged kernels during dehusking.
The protein content of spelt generally ranges between 14% and 19%, which is higher than that of common wheat. Its amino acid composition is practically identical to that of common wheat. The gluten content is usually similar as well.
Spelt fat contains a high proportion of unsaturated fatty acids.
Like wheat, spelt is a source of B vitamins and vitamin E. Its mineral content includes phosphorus, potassium, iron, zinc, manganese, magnesium, and others. Naturally, the exact amounts depend on the conditions under which the plant is grown.
The dietary fiber contained in wholegrain spelt flour consists of short fibers that are well tolerated by the body. It supports intestinal peristalsis and digestion.
Since ancient times, spelt has also been valued for its easy digestibility and its stimulating effect on the immune system.
Although chemically similar to common wheat, spelt contains gluten and is completely unsuitable for people with celiac disease. Surprisingly, however, it is sometimes tolerated by individuals with certain wheat-related allergies.
Wholegrain spelt flour has a pleasant nutty flavor, and thanks to its excellent baking properties, it is suitable for producing various types of bakery products.
Thanks to the wide range of processing possibilities, spelt is now available in many forms, including flour, semolina, pearl grains, bulgur, spelt risotto products (speltotto), extruded products, muesli, pasta, bread and pastries, as well as coffee substitutes.
Storing unhulled spikelets has a positive effect on product quality because the grain remains well protected by its husks until processing. This protection helps guard against insect attacks, fungal diseases (molds), and other negative influences.
Source: Cultivation of Selected Crops in Organic Farming, edited by Assoc. Prof. Ing. Petr Konvalina, PhD., and a team of authors.
