Triticale

Published Date
2013, Pages 201–219, doi:10.1533/9780857098924.201

Author 

Elke K. Arendt

Emanuele Zannini

Abstract 

Triticale (X Triticosecale Wittmack) is the first man-made cereal grain crop species designed to merge the positive attributes of wheat and rye into a single plant. Triticale possesses wheat’s functional characteristics for food production and rye’s adaptability to non-optimal growing environments. Triticale offers a better amino acid balance, mainly due to the high lysine content, resulting in a greater biological value than wheat protein. Nowadays, triticale is not much used in the baking industry internationally, due to its low gluten content, although triticale flour blends of up to 50% with wheat flours produce bread of appreciable quality. In malting and brewing, triticale performs well due to its high level of α-amylase activity. Presently, triticale also represents the most efficient crop for bio-ethanol production when compared with wheat and rye.

Key words

triticale

chemical composition

triticale utilization in food and beverages

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Fig. 5.1.

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 Table 5.1

Table 5.1.

 Table 5.2

Table 5.2.

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 Table 5.3

Table 5.3.

 Table 5.4

Table 5.4.

 Table 5.5

Table 5.5.

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