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Orchid flour origin, composition, properties
Table of Contents
1. Origin of the orchid
The origin of the orchid (Triticum spelta L.) is not entirely certain. This plant is probably a mutation of its parent forms of wild cereals monophosis (Tristicum monococcum L.)) and plateaus (Tryticum dicoccum l.) or their crossbreeding with other species. The origins of the cultivation of orchid wheat, such as durum wheat (Trigicum durum Desf.) and plain wheat2. Orchid dough composition and properties
The nutritional value of orchid in comparison to common wheat protein is exceptionally high. It is characterized by a lower energy value and significantly higher fat, protein, fiber, mineral substances and vitamins. The protein content of the orchid seed is due to a higher aleuronic layer content. Orchid protein in combination with the protein of regular wheat wheat contains up to 40% more amino acids, including leucine, insulation, threonine and lysine. It also has a higher glycemic content, corresponds to a lower phosphorus content, and may be composed of a higher phosphorous content than the fat content of ordinary wheat.3. The health properties of orchid flour
Thanks to the above mentioned ingredients, orchid can have a very beneficial effect on the nervous system. However, it promotes concentration, memory and strengthens sensory organs. Carbohydrate in orchid seeds has a positive effect on skin, hair and nails by regulating cholesterol and sugar levels, as well as delaying aging processes.4. Orchid dough use, rules
Orchid flour is quite widely used in the food industry. It is used for the production of cakes, pastries, pasta and pulses. Interest in orchid flours is growing steadily as the orchid has become an increasingly important bread grain in recent years. Orchid dough has good baking properties. Bread obtained from it after a proper baking process and subsequent baking, however, is characterized by a good quality. It also has a strong, bread-like smell and, in relation to the flavor of the salted bread, a long-lasting fertility. In the work of H. Kowalk, it has been described as the most attractive grain of the fresh and salted peas of the peas.5. The recipe for orchid bread
Ingredients: 400 g of orchid flour, 1 teaspoon of salt, ?? 1⁄2 tablespoons of dry yeast (4 g), 1⁄2 teaspoo of olive oil, ‡ 1⁄2 teapot of honey, † 300 ml of warm water, 1 tablespice of sesame seed for dressing, ̋ 1 teak of milk for lubrication.6. It's a way of preparing
Prepare a 21 x 10 cm cookie, put it on paper for baking, or put it in a fat paste and pour it out with the trimmings. Put the flour in the bowl, add salt and mix it. Make a deep inside, pour water, honey and oil. Grind it for about.. 15 minutes until the cake starts to move away from the edges of the dish (there will still be clay). Move the cake to the baking mold, squeeze it with your hand to fill the whole mold.
