Bread from ancient wheat varieties (1)

• Launches of new bakery products made from ancestral wheat varieties have tripled in the last five years.

As part of the global trend towards a healthy diet, in recent years there has been an increased interest in ancient wheat varieties such as Spelled, Kamut (Khorasan), Emmer, Einkorn, but also other "ancient grains", varieties that have remained unmodified by human hands over time.
Perceived as more "healthy", they are increasingly in demand, for the good taste and nutritional qualities with which they enrich bread, although they have different baking performances compared to modern wheat.

Spelled wheat

Considered the primordial and panacea wheat, Spelled wheat is one of the most valued ancient wheat varieties, with a history of over 7000 years. It has a special taste, similar to that of a walnut, and brings exceptional benefits to the body. Spelled wheat is recommended in the daily diet, being a healthy alternative to common wheat for people with allergies, cardiovascular diseases, diabetes, arthritis, migraines, atherosclerosis, high cholesterol or autoimmune disorders.
The high fiber content and low gluten make it much easier to digest than common wheat, being a solution for those with digestive problems, including irritable bowel syndrome. At the same time, the fibers provided by Spelta also help to reduce cholesterol levels. Spelled has a lower glycemic index than modern processed wheat, is rich in fiber, vitamin E and magnesium, helping to reduce the risk of type 2 diabetes. This ancient wheat is also high in niacin, helping to prevent cardiovascular disease .
Spelled has a coating that protects it from radiation, pollution and pests, and can be grown without pesticides.

Kamut wheat

Kamut or Khorasan wheat is an ancestor of durum wheat. Its grain is twice as large as that of ordinary wheat, having a distinct aroma.
Kamut wheat contains 20-40% more protein than modern wheat and a higher percentage of vitamins B and E, unsaturated fatty acids, magnesium and zinc. It is characterized by a content rich in selenium, which is a powerful antioxidant, as well as lipids and dietary fibers.
This type of wheat provides the body with more energy, being recommended for athletes and active people, it is easy to digest and better tolerated by those with gluten sensitivity.
Unrefined Kamut flour retains all its nutritional qualities.

Einkorn and Emmer wheat

Einkorn wheat is a wild, non-hybridized wheat. It is the first species of wheat cultivated by humans more than 10.000 years ago.
The Emmer variety is also a nutrient compared to ordinary wheat, having a very pleasant taste.
These two varieties are recommended in diets due to their slow-release complex carbohydrates. They have a low glycemic index, are easy to digest, and their nutrients are easily absorbed by the body. They benefit from higher levels of minerals, vitamins, proteins, essential fatty acids, phosphorus, potassium, vitamin B6, lutein and beta-carotene, high levels of antioxidants and have a reduced allergenic risk.

Ancient wheats, a challenge for bakers

These ancient wheat varieties normally produce a bread with a lower volume and a higher density, which is a challenge for bakers who want breads with a soft, elastic texture and an airy core structure, such as consumers usually request.
Other challenges for bakers in the case of using old varieties of wheat are: reduced dough stability; short storage of products, with a tendency to dry quickly.

Solutions for improving ancient wheat doughs

For the inconveniences in the baking process with ancient wheat and for the producers who want to correct them, there are the enzymes produced by Novozymes. They are able to correct the final results, making it possible to produce good-looking breads with a larger volume, even with ancient wheat flour.

A softer bread with longer freshness

The freshness enzymes made by Novozymes allow obtaining a delicate core, improving softness, moisture and freshness during storage.

Improvement of dough stability and volume

Enzymes for conditioning the dough increase the volume of the bread and provide the core with a fine and much more uniform structure. They help to correct the low volume and high density typical of breads made with flours from old wheat varieties.

Better dough processing

Enzymes for strengthening gluten improve dough stability, ensuring optimal conditions for better dough processing. Thanks to them, it is possible to obtain an increase in the products in the oven, even in the case of low-gluten flours or those that cannot produce a dough with the strength typical of modern wheat flours.

Overview

Novozymes enzyme products are recommended when working with Spelled or other old wheat varieties. They are available in standardized granular form. It is recommended to add baking enzymes depending on the total amount of flour used in the recipe.

Interest in ancient wheat varieties is growing

The number of launches of new bakery products containing spelled wheat or other ancient wheat varieties has tripled in the last five years.
Spelled wheat flour is the most popular, but Kamut and Einkorn wheat flour is also gaining ground.

Article made in collaboration with Ph.D. Eng Ana Maria Grigoriu SC GAMA SERV 95' SRL