Spelt
Overview
Spelt is an ancient wheat variety providing high asparagine and fiber, making it ideal for sourdough bread with optimized Maillard reaction products (MRPs). Whole Spelt Flour has high asparagine + fibre; substrate for Maillard; better MRPs than white flour - ↑ Melanoidin precursors; ↑ antioxidant MRPs.
Recipes
Substances
Preparation Notes
- Best used in sourdough fermentation
- Higher nutrient content than refined wheat
- Part of functional bread strategy
- Supports optimized MRP formation
Biological Target Matrix
No biological targets found for food: Spelt
References
- Whole Spelt Flour: High asparagine + fibre; substrate for Maillard; better MRPs than white flour - ↑ Melanoidin precursors; ↑ antioxidant MRPs