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🥖Tritordeum Sourdough Bread with Scalded Flour and Malted Grain

Leave a Comment / Ambassadors, Bread, Malt / By

🥖Tritordeum Sourdough Bread with Scalded Flour and Malted Grain Recipe by Maioris Baker This formula combines Tritordeum flour, active Tritordeum sourdough, a hot flour scald, and rehydrated malted grain. The result is a loaf with enhanced moisture retention, mild sweetness from enzymatic activity, and improved crumb softness due to starch gelatinisation in the scald. PREP. […]

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Effect of Milling Strategy on the Distribution and Retention of Bioactive Compounds in Tritordeum Flour

Nutrition, Bioactive Compounds, Milling / By

Effect of Milling Strategy on the Distribution and Retention of Bioactive Compounds in Tritordeum Flour Tritordeum (×Tritordeum martinii), a cereal derived from durum wheat and wild barley, is characterised by naturally high levels of bioactive compounds, notably lutein-rich carotenoids, tocotrienols, and phenolic acids. Scientific evidence demonstrates that the nutritional expression of these compounds is strongly

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Brewing with Tritordeum Malt: An Interview with Jan Mordhorst, German Homebrewing Champion 2025

Ambassadors, Brewing, Interview / By

Brewing with Tritordeum Malt: An Interview with Jan Mordhorst, German Homebrewing Champion 2025 When innovation in brewing is discussed, attention often focuses on new hop varieties or yeast strains. Yet, cereals remain the true backbone of beer. In 2025, German home-brewer Jan Mordhorst demonstrated how a novel cereal can redefine a classic style, winning the

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Tritordeum Sourdough: A Comprehensive Evidence-Based Review of Fermentation, Nutrition and Functional Performance

Applications, Nutrition, Sourdough / By

Tritordeum Sourdough: A Comprehensive Evidence-Based Review of Fermentation, Nutrition and Functional Performance Sourdough fermentation is increasingly recognized as a powerful biotechnological process capable of enhancing the nutritional quality, digestibility and functionality of cereal-based foods. Tritordeum, a novel amphidiploid cereal derived from Hordeum chilense and durum wheat (Triticum turgidum), combines favorable agronomic traits with a distinctive

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The Digestibility of Tritordeum: Scientific Mechanisms and Clinical Evidence Behind a Next-Generation Cereal

Digestibility, Nutrition, Research / By

The Digestibility of Tritordeum: Scientific Mechanisms and Clinical Evidence Behind a Next-Generation Cereal Tritordeum, the hybrid cereal obtained from Hordeum chilense (wild barley) and Triticum durum (durum wheat), has emerged as a promising raw material for consumers seeking cereals with improved digestibility, reduced immunogenic gluten peptides, and better gastrointestinal tolerance. Unlike gluten-free grains, Tritordeum retains

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Tritordeum as a Feed Crop: From Forage Biomass to Functional Grain

Feed, Nutrition, Research / By

Tritordeum as a Feed Crop: From Forage Biomass to Functional Grain Tritordeum is a hybrid cereal obtained from durum wheat (Triticum durum) and wild barley (Hordeum chilense). It was developed by CSIC in Córdoba and commercialized after ~30 years of breeding work, with the first EU varieties registered in 2010 and 2015. [5] Originally promoted

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Brewing with Purpose: How Vechtdal Brouwerij Integrates Tritordeum into Modern Craft Beer

Brewing, Interview / By

Brewing with Purpose: How Vechtdal Brouwerij Integrates Tritordeum into Modern Craft Beer In the heart of the Dutch region of Overijssel lies Ambachtelijke Vechtdal Brouwerij, a unique craft brewery built on two foundations: social impact and high-quality beer. Founded in 2014 as a social enterprise, the brewery offers a safe, meaningful working environment for people

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The Nutritional Profile of Tritordeum Flour: A Comprehensive, Evidence-Based Review

Nutrition, Flour, Wholegrain / By

The Nutritional Profile of Tritordeum Flour: A Comprehensive, Evidence-Based Review Discover the complete nutritional profile of Tritordeum, the Mediterranean golden cereal that is transforming modern nutrition. This scientific review examines its high protein content (12.5–18%), superior fibre and prebiotic carbohydrates, exceptional lutein levels, healthier fatty acid composition, reduced gluten immunogenicity, and rich mineral profile. Supported

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Brewing with Tritordeum Malt: A Scientific and Brewer-Driven Guide to Best Practices

Brewing, Mashing, Process / By

Brewing with Tritordeum Malt: A Scientific and Brewer-Driven Guide to Best Practices A scientifically grounded and brewer-tested guide detailing how Tritordeum malt behaves in the brewhouse—and how to optimize pH, efficiency, lautering, and fermentation to unlock its unique aromatic and sensory potential. ARTICLE TYPE: Peer-reviewed data from Yding et al. 2022 and Zdaniewicz et al.

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The Right Baking Method for Your Bakery

Leave a Comment / Baking, Process, Tips / By

Baking is a complex interplay of science (ingredients) and time (method). For a successful commercial bakery, the operational choice of when to ferment the dough dictates everything: the final product’s quality, labor scheduling, required equipment, and ultimately, the business’s profitability. This article dissects the core baking methods—Direct Baking and Delayed Baking (Retardation)—examining their operational impacts

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