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Find below the answers to the most frequently asked questions from our partners and consumers.
Tritordeum is not a type of wheat, but rather it is a novel specie, a cross between durum wheat and wild barley. Durum wheat is a type of wheat that is used primarily for making pasta, while barley is a cereal grain that is commonly used for malting and feed.
Tritordeum is considered a new cereal crop that combines the best characteristics of both its parent species, such as high protein and gluten content, tolerance to drought and heat, and good digestibility. Tritordeum is considered as a new type of cereal grain that is different from traditional wheat and barley.
Tritordeum is not an ancient grain. It is a relatively new cereal grain that was developed through hybridization of durum wheat and wild barley. Tritordeum was first created in 1977 by a team of Spanish researchers as a way to combine the best characteristics of durum wheat and barley.
Ancient grains are typically defined as grains that have been cultivated for thousands of years and have not been significantly changed through modern breeding techniques. Examples of ancient grains include einkorn, emmer, spelt, kamut, and quinoa. Tritordeum is not one of these ancient grains because it is a recent hybrid developed through plant breeding.
Tritordeum is not a novel food. Tritordeum was developed crossing two known species, wheat and barley, using traditional breeding techniques.
The objective of creating Tritordeum was to combine the best characteristics of its parent species, such as high protein and gluten content, tolerance to drought and heat, and good digestibility. This new specie can be used for various applications such as bread making, pasta production and malting.
Tritordeum was developed by the Spanish National Research Council (CSIC). The development of Tritordeum began in the 1970s, as a research project to develop a new cereal crop that would be able to tolerate harsh environmental conditions such as drought and heat, but also deliver good yields. The researchers used traditional breeding techniques to cross durum wheat with wild barley, and then selected the best performing plants for further breeding.
After several years of research and selection, Tritordeum was officially registered in Spain in 2007 as a new cereal crop.
Sustainability / Climate
Tritordeum is mainly grown in Spain, Italy, The Netherlands, Greece and Australia. Trials are also being conducted in other countries like Austria, Germany, United Kingdom, USA,...
It is still considered a new crop and its cultivation is limited. However, it is being researched and studied by several institutions and farmers around the world who are interested in its potential as a new cereal crop. Its high tolerance to drought and heat, as well as its high nutritional value and gluten content, make it a promising crop for sustainable agriculture, particularly for regions with limited water resources. The research and development of Tritordeum is ongoing, and it's likely that it will be grown in other regions in the future as more information about its adaptability and performance becomes available.
Vernalization is the process of exposing plants to low temperatures for a period of time in order to induce flowering. This process is required for some cereal crops such as wheat and barley, but not for all.
Tritordeum, like its parent species barley, is a facultative vernalization crop, which means that it does not require vernalization to flower, but it can respond to vernalization by increasing the number of fertile tillers. Tritordeum can be grown in different planting dates, and it can be planted in the spring or in the fall. However, research has shown that a certain level of vernalization may improve its yield, particularly under certain environmental conditions.
It's important to note that Tritordeum is a new crop, and the information about its vernalization requirements may change as more research is conducted. It's always best to check with the local authorities or the producer for more information regarding the specific requirements of Tritordeum cultivation.
Tritordeum is considered a hardy crop, meaning it can tolerate cold temperatures to some degree. Tritordeum is able to withstand temperatures as low as -15°C, this is similar to barley, one of its parent species, which is known for its cold tolerance. However, like most cereal crops, Tritordeum can be damaged by frost, and it's sensitive to low temperatures during its vegetative growth stage.
It's important to note that the tolerance to cold temperatures may vary depending on the specific variety of Tritordeum, the location, the weather, and other environmental factors. Research on Tritordeum is still ongoing, and more information about its cold tolerance may become available as more research is conducted.
Tritordeum contains similar level of gluten than wheats, however, its gluten proteins composition is different. Tritordeum contains less alpha and omega gliadins than most other cereals, explained why it is better tolerated.
Tritordeum is not suitable for celiacs.
The glycemic index (GI) is a measure of how quickly a food raises blood sugar levels. Foods with a high GI are rapidly digested and absorbed, causing a rapid and high increase in blood sugar levels. While a low GI food is absorbed more slowly and causes a gradual and lower increase in blood sugar levels.
Tritordeum is a hybrid cereal grain that is a cross between durum wheat and barley. It is known for its high protein content and low gluten. It's important to note that the glycemic index of a food can vary depending on factors such as the variety, processing methods, and cooking methods used.
More research is needed to determine the exact glycemic index of Tritordeum.
Tritordeum is a cereal grain that is being developed as a new alternative to wheat, and it can be used in baking applications, although it may require some adjustments to the traditional baking methods.
Tritordeum can be used as a 100% replacement for wheat flour in baking applications such as bread, crackers, and pasta. This is because Tritordeum has similar functional properties to wheat, including protein content, gluten content, and water absorption capacity. However, it's important to note that the baking properties of Tritordeum may vary depending on the variety, growing conditions, and processing methods used. Therefore, it's recommended to do some testing and make adjustments to the recipe to ensure optimal results when using Tritordeum flour in baking.
Tritordeum is a hybrid cereal crop that is a cross between barley and wild barley. It can be used for brewing and distilling like other cereal crops. Raw Tritordeum grain presents a very good diastatic power which helps to convert starch into sugars.
Due to its genetic makeup, Tritordeum is known for its high protein content, which can lead to difficulties in the filtration process. It is recommend to add husk of barley or rice bran to ease that step of the process.
Diastatic power is a measure of the enzymatic activity of a grain, specifically the activity of the enzymes responsible for converting starches into sugars during the mashing process. It is measured in degrees Lintner (°L) or simply as "Lintner", and it is used to determine the potential of a malt to convert starches into fermentable sugars during the brewing process. The higher the diastatic power, the more efficient the grain is at converting starches into sugars, which can lead to higher alcohol content in the final product. Barley malt, which is commonly used in brewing, typically has a diastatic power of around 160 - 220 °L.
Tritordeum is a cereal grain that is a hybrid of durum wheat and barley. The yellow color of Tritordeum flour is due to the presence of carotenoids, which are naturally occurring pigments found in many plants, including barley, one of the parents of Tritordeum.
Carotenoids, specifically the lutein and esterified lutein, are responsible for the yellow color in Tritordeum flour. These pigments are known for their health benefits, such as antioxidant properties, and have been reported to have anti-inflammatory, anti-cancer, and anti-diabetic effects. The presence of carotenoids in Tritordeum flour makes it unique and different from traditional wheat flour which is naturally white.
It's important to note that the color of Tritordeum flour may vary depending on the variety, location, and growing conditions.
Tritordeum is a cereal grain that is a hybrid of durum wheat and barley, and it has been reported to have a unique flavor profile due to its barley parentage.
Tritordeum has a nutty, slightly sweet and cereal-like flavor. The flavor profile of Tritordeum can be influenced by various factors such as the variety, location, and growing conditions.
It is important to note that the flavor of Tritordeum may change depending on the processing method used. For example in baking, using Tritordeum sourdough will bring out more of its dairy note and slightly sweet flavors, while toasting it will maintain its cereal-like flavor.