German wheat

The German wheat , also called “corn of Gallic” is a Céréale, plant of the family of the Poacée S, near to the Blé but vêtue (the grain remains covered of its Balle during harvest).

The German wheat is regarded by certain authors as a Sous-espèce of the common Wheat ( Triticum aestivum ) under the name of Triticum aestivum L. subsp. spelta (L.) Thell. The German wheat is also called “spelt” in opposition to the “small German wheat” or Engrain, another rustic cereal species of the kind Triticum .

Characteristics

The output of this cereal is very weak and she was forsaken with the profit of varieties of corns with higher output. One of its other characteristics is its envelope (glumelle) which is very hard but it is also a quality: the Moisissure S do not reach the grain. This skin is very rich in Silicium.
Thanks to its deep roots, it can push on very poor, little fertilized and very dry grounds. What made a cereal more easily usable of it in the Organic farming.

It is used in bakery, in particular for the manufacture of Pain S. It is also used for to make pasta Products.

History

The first mentions of this cereal are found in the Bible (He dir=rtl texte= כוסמין trans=cousmine or He dir=rtl texte= כוסמת trans=couseimaite in modern Hebrew). She was known and cultivated in the ancient Egypt. Ézéchiel employed it like ingredient to make its bread (Ézéchiel 4:9).

The German wheat flour constituted the base of the food mode of the Latin populations. The German wheat bread was consumed jointly by the husbands in the rite of the cumfarreatio , the form most solemn of the Mariage in ancient Rome.

After the culture of other “varieties” of cereals, in particular wheat, Corn and Rice, the culture of the German wheat regressed gradually until disappearing almost completely.

Nowadays, redécouvert for its invaluable properties Dietetic S, it is cultivated in the south of Europe, in particular in Italy especially in the Garfagnana, with the feet of the the Alps apuanes, in the province of Lucques. The German wheat of this area ( farro della Garfagnana ) profits from the label IGP. In France, the small German wheat of High-Provence profits from a French homologation IGP. It is also cultivated in Wallonia (Belgium).

Become almost a culture of “niche”, it finds today its place natural in the biological exploitations.

Culture and preparation

The German wheat pushes well in grounds low in nutritive elements, in areas of hills between 300 and 1000 meters of altitude. Sowing intervenes in autumn, on a ground prepared previously, and is done using grains vêtus. The tillage does not require the use of weeding. The plant is robust, resistant cold, with the diseases and the other infestations, and can do without from artificial fertilizers or plant health products. The harvest, later than for common wheat, is done in summer with the usual combine harvesters.

The characteristic of the German wheat is that the grain preserves after beating the envelopes or Glumelle S which remains adherent (as it is the case for other cereals, barley, rice…). That imposes then an operation of dehusking. This disadvantage, which is also added to weak the Rendement of this culture, explains why it became less “popular” that the corn and has in thorough fact the farmers to turn to more profitable cultures.

The output after dehusking is from approximately 60 to 70% of the initial product.

Use

In kitchen, the German wheat is used especially as ingredient of soups and soups, but it Marie well with vegetables exciting savors and perfumes. Excel for cold salads, rice with boletus. Agree very well with the red wines. The peeled German wheat grains can then be ground for the manufacture of pastes, breads and cookies. The manufacture of the bread containing German wheat flour requires a little less water because the paste has tendency to " lâcher" and to stick. The German wheat is interesting for its exceptional nutritional values. This cereal is richer in proteins, but as in magnesium, zinc, iron and copper as its " large frère" the corn. Its proteins comprise the eight amino-acids essential at the organization (including the rare Lysine in cereals).

The German wheat flour is also used in the industrial production of confectionery.

Nutrition

Energy value 1580 KJ Heating value 375 Kcal

Composition: Lipids 2,89% Protids 11,85% Glucids 74,92% Fibers 7,65%

Rich in : Vitamin B1 0,37 Mg, Vitamin B5 0,80 Mg, Vitamin PP 5,20 Mg, Phosphorus 4200 Mg, Potassium 3950 Mg, Magnesium 1325mg, Calcium 220 Mg, Sodium 110 Mg, Zinc 33 Mg, Iron 26 Mg

Properties : The German wheat is very rich in proteins and out of glucids, it is thus an excellent food for the sport. Its strong magnesium rate in fact also a food anti-stress.

See too

Taxonomy of the corn

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