Tritordeum: a new crop of potential importance in the food industry

Abstract

The grain characteristics and breadmaking potential of the amphiploid Hordeum‐Triticum was studied. To that end, tests commonly used for evaluating breadmaking potential in cereals were performed on lines of triticale (x Triticosecale Wittmark), durum wheat (Triticum turgidum conv. durum) and bread wheat T. aestivum, and tritordeum (x Tritordeum Ascherson et Graebner). The tritordeum showed similar quality characteristics to that of medium quality bread wheat varieties commonly used in Spanish breadmaking industry. The notable intraspecific genetic variability showed by the tested lines means that this cereal may have potential to be used as a new food source. Copyright © 1992, Wiley Blackwell. All rights reserved