[Sca-cooks] spelt bread

[Terry Decker]

While gluten in spelt flour has greater dissolubility, the saccharides and 
the protein complex in spelt bread actually differs from that of bread made 
from club wheat.

Bojnanska and Francokova (The use of spelt wheat (Triticum spelta L.) for 
baking applications) comment that Bonafacia et al (Characteristics of spelt 
wheat products and nutritional value of spelt wheat-based bread) report that 
the proteins from bread made with spelt flour are less rapidly digested. 
This suggests to me that the aminoacids that trigger the immunological 
reaction of celiac disease are more slowly released by spelt bread and may 
not produce as great an effect as that of other wheat breads.

While a borderline celiac may be able to eat spelt bread without visible 
effect, there is no difference in the aminoacid complex as compared to other 
wheat breads.  Therefore, it should not be eaten by people with celiac 
disease.

Bear

> Those unusual properties are that the gluten is more water-soluble than
> other glutinous grains, and therefore is more digestible to those who's
> problems are with digestibility as opposed to allergies.
> Christianna
> not a baker, but I do know my grains
>
>
> spelt bread
>
> Spelt (Triticum spelta) is very high in gluten (the proteins gliadin and
> glutenin) between 13 and 20 percent higher than the average club wheat
> (Triticum aestivum).  What you probably encountered was a celiac web site
> which included spelt in it non-gluten list.  The truth is, spelt's gluten
> has some unusual properties that allow some people with celiac disease to
> digest it, although it is not recommend for the celiac diet.
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks