EMMER WHEAT

Emmer wheat is an old form of wheat that was first cultivated in Babylonia, and is still grown as a cereal grain in Europe.  Also called two grained spelt or starch wheat.

Emmer, the second of the “ancient wheats” appears to have emerged on the scene about 10,000 BC in Egypt. Emmer demonstrates a strong tolerance to various climatic conditions. It is quite similar in characteristics and flavor of einkorn.

The earliest civilizations initially consumed emmer as a porridge before bread making was developed. While emmer flour does produce a satisfactory loaf of bread, the quality is not as good as bread made with common wheat. It is suggested to use half emmer flour and half bread flour.
Wheat Foods Council www.wheatfoods.org


 

 

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

 

FoodReference.com (since 1999)

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FOOD TRIVIA and FOOD FACTS SECTION

 

You are here > Home

Next