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

Triticumturgidum(tetraploid):
Emmer(hulled;T.turgidumdicoccum)
Durum(T.turgidumdurum)
Khorasan(T.turgidumturanicum)
Polish(T.turgidumpolonicum)
Persian(T.turgidumcarthlicum)
Triticumturgidum+agoatgrass,Aegilops
tauschii
Triticumaestivum(hexaploid):
Common,breadwheat(T.aestivum
aestivum)
Spelt(hulled;T.aestivumspelta)
Club(T.aestivumcompactum)
KamutKamutistheregisteredtrademarkfor
an ancient relative of durum wheat, a
subspecies ofT. 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
bettersuitedtopastathantoraisedbreads.
SpeltSpelt,T.speltabecameknownasDinkel
insouthernGermany,whereithasbeengrown
since 4000BCE. It’s often confused with
emmer(farro).Speltisremarkableforitshigh
protein content, as much as 17%. It’s still
used to make breads and soups. Central

Europeans makeGrünkern,or“greenkernel,”
by gently drying or roasting the green grain
and milling it for use in soups and other
preparations.
Varieties of Bread and Pasta Wheats
Somethingontheorderof30,000varietiesof
wheatareknown,andthey’reclassifiedintoa
few different types according to planting
scheduleandendospermcomposition.They’re
mostly used to make breads, pastries, and
pastas,andaredescribedinthenextchapter.