What are the differences between modern wheat and ancient wheat?

Throughout history, different varieties of ancient wheat have evolved, adapting to climatic conditions and soils.

Throughout history, different varieties of ancient wheat have evolved, adapting to climatic conditions and soils. With the modern era and the increasing demand from the population, wheat selection has mainly focused on the performance of varieties rather than taste and nutritional qualities. The priority of the modern era is productivity, which has led to the hybridization and selection of wheat.

Modern Wheat Flours

In the 20th century, "modern" varieties were selected by humans to combat shortages and famine. Indeed, these cereals have better production capabilities. They are more resistant to diseases, have larger grains, and offer better yields due to their easily removable husk during threshing.

The rise of gluten intolerance and the hyper-industrialization of our diet are pushing consumers to question the qualities of modern wheat.

Ancient Wheat Flours

Nevertheless, ancient wheat flours remain relevant for several reasons. Today, consumers seek taste variety as well as nutritional qualities. Modern wheat flours, on the other hand, are regularly questioned as they are less digestible. Sourdough is often used for traditional bread making and plays a major role in the digestibility of the final product. Indeed, it is considered the key to better digestion.

There are several types of ancient wheat flours. The most well-known are spelt flours, einkorn flours, and emmer flours.

Spelt, also called dinkel wheat, is a highly aromatic wheat. Einkorn is quite similar to soft wheat. Emmer, also known as farro, is particularly appreciated in cooking for its tender texture.

Ancient flours generally have more minerals, fibers, proteins, and vitamins than standard flours, provided these flours are whole rather than refined.

Ancient wheat flours appeal to artisanal taste craftsmen for their authentic taste and flavors. Indeed, these flours have pronounced flavors such as hazelnut, for example.

Modern Wheat vs Ancient Wheat

As a result, modern wheat and ancient wheat have numerous differences:

Firstly, modern wheat has an easily removable husk around the grain, making it easier to grind. In contrast, the husk of ancient wheat is more difficult to remove.

Secondly, the grain of modern wheat is traditionally larger, while the grain of ancient wheat is smaller.

Thirdly, ancient wheat provides a higher supply of amino acids compared to modern wheat, contributing to its nutritional quality.

Fourthly, the protein content is lower in modern wheat, while it is higher in ancient wheat.

Fifthly, modern wheat allows the dough to be elastic and stretchy, making kneading easier. In contrast, ancient wheat produces less stretchy dough, making kneading more difficult.

Finally, bread made from modern wheat has a soft and airy crumb, but it has a shorter shelf life. In contrast, bread made from ancient wheat has a less open crumb, with a tangy flavor and a more pronounced scent due to the sourdough, which allows it to be kept longer.

Ancient Wheat: A Cultural Heritage

In addition to their nutritional value, ancient wheats have emotional value. Consumers are increasingly sensitive to their origin and sustainable agriculture, respecting the environment. They are rediscovering the various varieties through flours, breads, or even pastas. These new flavors contribute to enriching local culture and tantalizing the taste buds of consumers.