„Orkish flour” – origin, composition, advantages

The exact origin of Orkis (Triticum spelta L.) remains uncertain. It is thought to be a mutation of its parent forms of wild cereals, specifically einkorn (Triticum monococcum L.) and emmer (Triticum dicoccum L.), or their hybridization with other species. The beginnings of orkis wheat cultivation are similar to those of durum wheat (Triticum durum Desf.) and common wheat (Triticum aestivum L.), dating back to around the 9th to 6th century BC. However, the spread of orkis in Europe only occurred around the 2nd century BC. In the Middle Ages, orkis gained immense popularity due to the writings of St. Hildegard of Bingen in the 12th century, who praised its nutritional value and hailed it as the best of grains. In Poland, orkis was widely cultivated in the 8th century, but by the end of the 18th century, it was replaced by other grains due to economic reasons, such as easier grain processing. Orkis then became restricted to mountainous regions. Currently, due to growing consumer awareness and the search for food with better nutritional value, orkis has regained its former popularity.

Orchid flour has a higher nutritional value than ordinary wheat flour, containing fewer calories and significantly more fat, protein, fiber, minerals, and vitamins. The high protein content in orchid seeds is attributed to a higher aleuronic layer. Orchid protein contains up to 40% more amino acids than regular wheat protein, including leucine, isoleucine, threonine, and lysine. The fats present in orchid mainly consist of unsaturated fatty acids, such as linoleic acid (about 50%) and oleic acid (about 20%). Orchid also contains plant phytosterols. The nutritional value of orchid flour may vary depending on weather conditions, growing areas, and growing conditions. Orchid flour also contains vitamins from the B group and higher proportions of fat-soluble vitamins, such as A, D, E, and K. Additionally, orchid seeds contain flavonoids, especially phytic acid, which has antioxidant properties.

Thanks to the components mentioned above, orchid flour can have a particularly beneficial impact on health. The phytosterol and fiber content has a positive effect on the functioning of the circulatory system by regulating cholesterol and blood sugar levels and slowing down aging processes. The high level of vitamins from the B-group in orkis also has a positive effect on the functioning of the nervous system by promoting concentration, memory, and strengthening the sensory organs. Silicic acid in orkis is beneficial for the health of the skin, hair, and nails. Orkis also contains rodanoids (thiocyanates), a biologically active substance that acts on the body like a natural antibiotic, strengthening the blood system and the immune system, reducing inflammation and protecting against cancerous changes. Due to the high fiber content and lower carbohydrate content compared to ordinary wheat grain, orchid flour can be helpful in weight loss. Fiber aids digestion and guarantees an appropriate feeling of fullness, making weight loss easier. However, due to the high level of well-digestible gluten, orchid flour is problematic in people with celiac disease, as it should be excluded from the diet in this group of people. In people with non-celiac gluten intolerance or allergy, the safety of consuming orkis is an ambiguous issue and insufficiently documented, as due to the better digestibility of gluten from this grain, it may be better tolerated by such people.

Orchid flour is widely used in the food industry for the production of various baked goods such as cakes, pastries, pasta, and pulses. The interest in orchid flour continues to grow as orchids have gained significance as a bread grain in recent years. Orchid dough has good baking properties, and the bread obtained from it after proper preparation and baking is of good quality. It has a strong, bread-like aroma and maintains its freshness longer than wheat bread. In the work of H. Kowalska et al., selected types of bread with functional additives such as wheat-rye bread with sunflower seeds and malt, nut bread with graham flour and walnuts, and spelt bread with spelt flour and flaxseed were evaluated. Most respondents rated the smell, color, and structure of spelt bread as very attractive. Spelt bread was most often chosen by women, while men preferred sunflower bread. Organoleptic tests of orchid flour showed that the best solution is to mix wheat flour with orchid flour in a 1:1 ratio. Pure spelt bread was classified as second-class bread. Pure spelt bread has a significantly worse crumb color than regular wheat bread, but there are no significant differences in physicochemical properties.

Ingredients: 400 grams of orchid flour, 1 teaspoon of salt, 1/2 packet of dry yeast (4 grams), 1 tablespoon of olive oil, 1/2 teaspoon of honey, 300 milliliters of warm water, 1 tablespoon of sesame seeds for sprinkling, 1 teaspoon of milk for brushing.

Prepare a 21 x 10 cm dough, place it on baking paper or grease it and pour it out with the Orkisz trimmings. Sift the Orkisz flour into a bowl, add salt and mix it. Make a depression in the center, pour water, honey and oil. Knead it for about 15 minutes until the dough begins to move away from the edges of the bowl (it will still be sticky). Transfer the dough to a baking dish, press it with your hand to fill the entire dish. Cover it with a cloth and let it rest for 1.5 hours until the dough reaches the edges of the dish. Brush it with milk and sprinkle it with sesame. Place it in the oven preheated to 200°C and bake it for 40-50 minutes until the bread has a nice color. Let it cool before cutting.