On food and cooking the science and lore of the kitchen ( PDFDrive ) 889

Triticum turgidum (tetraploid): Emmer (hulled; T turgidum dicoccum) Durum (T turgidum durum) Khorasan (T turgidum turanicum) Polish (T turgidum polonicum) Persian (T turgidum carthlicum) Triticum turgidum + a goatgrass, Aegilops tauschii Triticum aestivum(hexaploid): Common, bread wheat (T aestivum aestivum) Spelt (hulled; T aestivum spelta) Club (T aestivum compactum) Kamut Kamut is the registered trademark for an ancient relative of durum wheat, a subspecies of T turgidum The modern production and commercialization of kamut (Egyptian for “wheat”) began after World War II, when seeds said to have been collected in Egypt were planted in Montana It’s characterized by a large grain size and a high protein content, though its gluten is better suited to pasta than to raised breads Spelt Spelt, T spelta became known as Dinkel in southern Germany, where it has been grown since 4000 BCE It’s often confused with emmer (farro) Spelt is remarkable for its high protein content, as much as 17% It’s still used to make breads and soups Central Europeans make Grünkern, or “green kernel,” by gently drying or roasting the green grain and milling it for use in soups and other preparations Varieties of Bread and Pasta Wheats Something on the order of 30,000 varieties of wheat are known, and they’re classified into a few different types according to planting schedule and endosperm composition They’re mostly used to make breads, pastries, and pastas, and are described in the next chapter  ... roasting the green grain and milling it for use in soups and other preparations Varieties of Bread and Pasta Wheats Something on the order of 30,000 varieties of wheat are known, and they’re classified into a... in southern Germany, where it has been grown since 4000 BCE It’s often confused with emmer (farro) Spelt is remarkable for its high protein content, as much as 17% It’s still used to make breads and. .. different types according to planting schedule and endosperm composition They’re mostly used to make breads, pastries, and pastas, and are described in the next chapter