Spelt flakes: properties, uses, pros, cons, safety

Spelt flakes are made by steam-pressing spelt grains, a method that preserves many of the grain's natural nutrients while making it more digestible and ready to eat. Spelt flakes are similar to oat flakes and can be used in many of the same ways as oats: in breakfast cereals, as ingredients in energy bars, or to thicken soups and stews.

Nutritional Profile (per 100 grams):

• Calories Approximately 338 kcal.
• Protein About 14.6 grams, providing an excellent source of complete protein that includes all essential amino acids.
• Fat About 2.4 grams, with a balanced content of mono and polyunsaturated fatty acids.
• Carbohydrates About 70.2 grams, with a high fiber content.
• Fiber About 10.7 grams, significantly contributing to digestive health and blood sugar regulation.
• Vitamins and Minerals Rich in niacin, thiamine, vitamin B6, magnesium, iron, phosphorus, and zinc, providing a full range of essential nutrients.

Industrial Production Process

The production of spelt flakes involves a series of steps to transform whole spelt grains into flattened, easy-to-cook flakes similar to rolled oats. Spelt flakes are often used in breakfast cereals, granola, and baking, providing a nutritious alternative with a mild, nutty flavor. Here’s a detailed look at the process:

• Spelt selection and cleaning. Spelt grains are selected and cleaned to remove impurities and debris.
• Steam cooking. The cleaned grains are steam cooked to soften them and prepare them for rolling.
• Rolling. After steam cooking, the grains are passed through rollers that flatten them, turning them into flakes.
• Drying. The spelt flakes are dried to further reduce moisture content, making them ready for quick cooking or direct use in baking.
• Cooling. After drying, the flakes are cooled to room temperature to stabilize them.
• Packaging. Finally, the spelt flakes are packaged in bags or containers to preserve freshness and facilitate distribution.

Considerations

Spelt flakes are valued for their versatility and nutritional profile. They can be an excellent choice for those looking for nutritious and fiber-rich alternatives to more common cereals.

Culinary Use Perfect for cooked breakfasts similar to porridge, or added to smoothies and yogurt. They can also be incorporated into bread recipes and other baked goods to increase nutritional content.

Health Benefits Support cardiovascular health and digestion, aid in weight management due to their high content of fiber and protein.

Storage Keep in an airtight container in a cool, dry place to preserve freshness and extend shelf life.

Spelt (Triticum spelta L.) was one of Europe's most important cereals in the early 20th century, but was gradually replaced by wheat for its better cooking qualities.

Spelt is an ancient type of wheat, also known as Triticum spelta, valued for its nutty flavor and chewy texture. It's a popular choice in health-conscious cooking, often used as a substitute for wheat in grain-based dishes due to its superior nutritional profile and digestibility. Although it contains gluten, some people with gluten sensitivities find spelt more tolerable than other grains.

Nutritional Profile (per 100 grams):

• Calories Approximately 338 kcal.
• Protein About 14.6 grams, providing a good source of plant-based protein.
• Fat About 2.4 grams.
• Carbohydrates About 70.2 grams, with a good amount of fiber.
• Fiber About 10.7 grams, aiding in digestion and blood sugar control.
• Vitamins and Minerals Rich in niacin, thiamine, and vitamin B6, as well as minerals like magnesium, iron, phosphorus, and zinc.

Considerations

Spelt is particularly valued for its high fiber and protein content, making it an excellent contribution to heart health and weight management. It is also known for its richness in natural antioxidants and anti-inflammatories.

Culinary Use Versatile in cooking, it can be used in soups, salads, risottos, pilafs, and baked goods like bread and cookies.

Health Benefits Supports digestive health, cardiovascular health, and contributes to a balanced diet through its high nutrient content.

Storage Should be stored in an airtight container in a cool, dry place to maintain its freshness and extend its shelf life.

Allergens and intolerances

• Spelt contains gluten (wheat-type proteins):

  • not suitable for people with coeliac disease,

  • not suitable for those with wheat allergy or non-coeliac gluten sensitivity. 

• As with other cereals, cross-contamination with additional allergens (e.g. soy, tree nuts, sesame) may occur depending on processing equipment; labels should always be checked.

Industrial Production Process

The production of spelt involves a series of steps that process this ancient grain from harvest to a usable form for consumption. Spelt, known for its nutty flavor, is a popular alternative to wheat because of its higher protein and fiber content. It can be used in a variety of culinary applications, including breads, pastas, and cereals. 

• Cultivation and harvesting. Spelt is grown in various varieties and harvested when the grains are mature.
• Cleaning and grading. After harvest, spelt grains are cleaned to remove impurities such as dust, stones, and other plant residues.
• Drying. The grains are dried using sunlight or artificial methods to reduce moisture content and ensure safe storage.
• Dehulling. Spelt grains are dehulled to remove the outer husk, enhancing digestibility and preparing it for cooking.
• Milling (optional). For some applications, spelt may be ground into flour.
• Packaging. Finally, the cleaned, dehulled, and if necessary, milled spelt is packaged in bags or containers for retail or wholesale distribution.

Over time, the food industry has used different varieties of spelt:

•     Triticum dicoccum Schrank
•     Triticum monococcum L.
•     Triticum durum Desf.

Content and composition of bioactive compounds is reported to vary depending on the geographical location, seasonal variations, varieties used, and the analytical methods followed (1).

Spelt contains, especially in its bran, the outer layer, monounsaturated fatty acids that reduce the risks of arteriosclerosis and lower cholesterol.

Discrete concentrations of zinc and iron were detected in the grains (2).

This study compared 6 different varieties of spelt and concluded that all analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective (3).

The pattern of Triticum monococcum gliadin proteins is sufficiently different from those of common hexaploid wheat to determine a lower toxicity in celiac disease patients following in vitro simulation of human digestion (4).

Spelt studies

References______________________________________________________________________

(1) Dhanavath S, Prasada Rao UJS. Nutritional and Nutraceutical Properties of Triticum dicoccum Wheat and Its Health Benefits: An Overview. J Food Sci. 2017 Oct;82(10):2243-2250. doi: 10.1111/1750-3841.13844.

(2) Srinivasa J, Arun B, Mishra VK, Singh GP, Velu G, Babu R, Vasistha NK, Joshi AK. Zinc and iron concentration QTL mapped in a Triticum spelta × T. aestivum cross. Theor Appl Genet. 2014 Jul;127(7):1643-51. doi: 10.1007/s00122-014-2327-6. 

Abstract. Ten QTL underlying the accumulation of Zn and Fe in the grain were mapped in a set of RILs bred from the cross Triticum spelta × T. aestivum . Five of these loci (two for Zn and three for Fe) were consistently detected across seven environments. The genetic basis of accumulation in the grain of Zn and Fe was investigated via QTL mapping in a recombinant inbred line (RIL) population bred from a cross between Triticum spelta and T. aestivum. The concentration of the two elements was measured from grain produced in three locations over two consecutive cropping seasons and from a greenhouse trial. The range in Zn and Fe concentration across the RILs was, respectively, 18.8-73.5 and 25.3-59.5 ppm, and the concentrations of the two elements were positively correlated with one another (rp =+0.79). Ten QTL (five each for Zn and Fe accumulation) were detected, mapping to seven different chromosomes. The chromosome 2B and 6A grain Zn QTL were consistently expressed across environments. The proportion of the phenotype explained (PVE) by QZn.bhu-2B was >16 %, and the locus was closely linked to the SNP marker 1101425|F|0, while QZn.bhu-6A (7.0 % PVE) was closely linked to DArT marker 3026160|F|0. Of the five Fe QTL detected, three, all mapping to chromosome 1A were detected in all seven environments. The PVE for QFe.bhu-3B was 26.0 %.

(3) Gawlik-Dziki U, Świeca M, Dziki D. Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.). J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239. 

 Abstract. Phenolic acids profile and antioxidant activity of six diverse varieties of spelt are reported. Antioxidant activity was assessed using eight methods based on different mechanism of action. Phenolic acids composition of spelt differed significantly between varieties and ranged from 506.6 to 1257.4 μg/g DW. Ferulic and sinapinic acids were the predominant phenolic acids found in spelt. Total ferulic acid content ranged from 144.2 to 691.5 μg/g DW. All analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective. Eight antioxidant methods were integrated to obtain a total antioxidant capacity index that may be used for comparison of total antioxidant capacity of spelt varieties. Total antioxidant potential of spelt cultivars were ordered as follows: Ceralio > Spelt INZ ≈ Ostro > Oberkulmer Rotkorn > Schwabenspelz > Schwabenkorn.

 (4) Gianfrani C, Camarca A, Mazzarella G, Di Stasio L, Giardullo N, Ferranti P, Picariello G, Rotondi Aufiero V, Picascia S, Troncone R, Pogna N, Auricchio S, Mamone G. Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease. Mol Nutr Food Res. 2015 Sep;59(9):1844-54. doi: 10.1002/mnfr.201500126.