Milling and baking characteristics of triticale.
1991
Bushuk W.
Triticale, the "Cinderella" food grain of the 1960s, has yet to reach its full potential. Today it is at a cross-roads; its future will depend on the ability of grain scientists to solve the remaining problems facing this crop. In milling characteristics, most triticale varieties have been closer to rye because of their soft kernel texture and great tendency to pre-harvest sprouting. Early varieties produced shrivelled kernels which gave low flour yields with relatively higher ash content than equivalent flour from wheat. Technology is now available to produce both rye- and wheat-type bread from triticale. Nutritional value is consistent with its higher lysine content. Commercial experience in Poland over the past several years has shown that bread yields are lower than those obtained from rye and that shelf life of the resulting bread is shorter. Its use in the baking industry in other countries where it is grown has not advanced beyond moderate usage in speciality baked products. Future use for food will depend on our ability to develop new products that are attractive to the consumer in terms of nutritional value, sensory quality and price.
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