Wholegrain spelt flakes flour
Wholegrain spelt flakes flour is obtained by milling flakes made from whole spelt grains (Triticum spp., family Poaceae).
The term spelt may refer to different wheat species, including einkorn, emmer and spelt; the actual species depends on the raw material used.
The production of flakes generally involves heat treatment or steaming followed by flattening; the flakes are then milled into flour.
As a wholegrain product, it retains the bran, germ and endosperm, and therefore contains more fibre and micronutrients than refined flours.
It consists mainly of complex carbohydrates, but also provides protein, fibre and small amounts of fat.
It contains varying amounts of B vitamins, magnesium, phosphorus, iron, zinc and manganese.
Processing into flakes causes partial starch gelatinisation, affecting water absorption and the technological properties of the flour.
It is used in bread, biscuits, baked goods, muesli and breakfast products, to which it contributes a distinctive flavour and texture.
Its fibre content can contribute to normal bowel function and satiety.
Calories
It provides approximately 330–370 kcal per 100 g, with variations depending on the type of spelt, moisture content and production process.
Allergens
Spelt is a type of wheat and contains gluten. It should therefore be avoided by people with coeliac disease or wheat allergy.
Assessment
A nutritionally interesting wholegrain flour, particularly for its fibre and micronutrient content and the characteristic flavour of spelt.
Ingredient verdict: a good wholegrain alternative to refined flours, rich in fibre but containing gluten.
Cons: Allergen
