Tritordeum
| Tritordeum | |
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| Tritordeum | |
| Scientific classification | |
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| Genus: | × Tritordeum |
| Species: | × T. martinii
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| Binomial name | |
| × Tritordeum martinii A. Pujadas[2]
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Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense.[3][4] It has less gliadin (gluten) than wheat, but still performs well in breads, both in terms of dough rising and texture qualities, and in taste-testing, where it substantially outperformed gluten-free breads.[5] It has ten times more lutein, more oleic acid, and more fiber than wheat, giving products made from it a yellower hue and a pleasant flavor profile.[6]
Under development by the Spanish National Research Council since 1977, it was launched onto the market in April 2013 by the start-up Agrasys company created under the auspices of the University of Barcelona to commercialize the cereal. It is planted on about 1300 ha in Portugal, Spain, France, Italy and Turkey.[6] It does better in hotter and drier growing conditions than wheat, using less water. Because of this water-saving feature, it won first prize for a Sustainable Ingredient in the 2018 Sustainable Food Awards organized by Ecovia Intelligence.[7]
References[edit]
- ^ Syn. Mitteleur. Fl. [Ascherson & Graebner]. 2(1): 748 (1902)
- ^ Pujadas Salvà, Antonio J. (2017). "× Tritordeum martinii A. Pujadas (Poaceae) nothosp. Nov". Acta Botanica Malacitana. 41: 325. doi:10.24310/Actabotanicaabm.v41i0.2486.
- ^ Alvarez, Juan B.; Martín, Luis M. (1996). "Breadmaking Quality in Tritordeum: The Use-Possibilities of a New Cereal". Triticale: Today and Tomorrow. Developments in Plant Breeding. Vol. 5. pp. 799–805. doi:10.1007/978-94-009-0329-6_106. ISBN 978-94-010-6634-1.
- ^ Martín, A.; Alvarez, J.B; Martín, L.M; Barro, F.; Ballesteros, J. (1999). "The Development of Tritordeum: A Novel Cereal for Food Processing". Journal of Cereal Science. 30 (2): 85–95. doi:10.1006/jcrs.1998.0235.
- ^ Vaquero, Luis; Comino, Isabel; Vivas, Santiago; Rodríguez-Martín, Laura; Giménez, María J.; Pastor, Jorge; Sousa, Carolina; Barro, Francisco (2018). "Tritordeum: A novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat". Journal of the Science of Food and Agriculture. 98 (6): 2201–2209. Bibcode:2018JSFA...98.2201V. doi:10.1002/jsfa.8705. PMID 28963718.
- ^ a b Oancea, Ioana (24 May 2017). "Special: What Is Tritordeum? New Cereal Explained". Retrieved 22 January 2020.
- ^ "Tritordeum: new cereal wins Sustainable Food Awards". 6 December 2018. Retrieved 22 January 2020.