Spelt and wheat flour are similar in cooking but differ in composition, nutrients, taste, and preparation. Spelt flour has higher protein and lower calorie content, while wheat flour has more fiber and calcium. Spelt flour is water-soluble and has a nutty flavor, while wheat flour is more commonly used in the US. The choice depends on nutritional needs and taste preferences.
Flour is the main ingredient in bread, which is regularly eaten by many people around the world. Two of the most common types of flour are spelled and wheat flour. Both are very similar in many functional aspects of cooking which is why they can be interchanged in most recipes. Flour and wheat flour are, however, different in terms of composition, amount of nutrients, taste of the resulting products and method of preparation.
Both spelled and wheat flour contain gluten, a type of protein that gives pasta its cohesion and which can become a problem for people with gluten intolerance unless the amount is small enough not to induce a allergic reaction. The protein content of spelled flour is higher, although the gluten content is low, perfect for gluten intolerant bread lovers. The calorie content of spelled flour is lower than that of wheat flour, making spelled flour the preferred choice for diet-conscious people. Wheat flour, on the other hand, contains more fiber which makes it easier to digest. The gluten in wheat flour is more pliable and therefore able to withstand over-kneading, which can give bread a rough texture.
The vitamin and mineral content of spelled and wheat flour is nearly the same, with slight differences in amounts. Spelled flour contains more niacin or vitamin B3, which helps improve blood circulation and induce healthier skin. It also has more potassium, a mineral that increases the proper functioning of cells. Wheat flour, on the other hand, contains more calcium, a mineral that helps keep bones and teeth strong. It also contains more folate, a vitamin that aids in the production of new cells.
Bread products made with spelled flour have a nutty flavor, which many people seem to prefer. Those made from wheat flour taste a bit earthy. Wheat flour, however, is more commonly used, particularly in the United States, although spelled is also recognized as a good alternative.
Less moisture is needed to bring the spelled flour dough to the right consistency because spelled is more water soluble than wheat flour. Unlike wheat flour, spelled flour contains gluten which can be easily broken down, so the baker must be careful not to over knead the dough. This feature can make bread dough rise more slowly and not as high as that made from wheat flour. With these differences between spelled and wheat flour, the choice of raw material for cooking will depend on the consumer’s nutritional needs and taste preferences.
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