Tritordeum: Difference between revisions
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'''Tritordeum''' is a hybrid crop, obtained by crossing [[durum wheat]] with the wild barley ''[[Hordeum chilense]]''.<ref>{{cite |
'''Tritordeum''' is a hybrid crop, obtained by crossing [[durum wheat]] with the wild barley ''[[Hordeum chilense]]''.<ref>{{cite journal |doi=10.1007/978-94-009-0329-6_106 }}</ref><ref>{{cite journal |last1= Martı́n|first1= A.|last2= Alvarez|first2= J.B|last3= Martı́n|first3= L.M|last4= Barro|first4= F.|last5= Ballesteros|first5= J.|title= The Development of Tritordeum: A Novel Cereal for Food Processing|url= |journal= Journal of Cereal Science|volume= 30|issue= 2|pages= 85–95|doi=10.1006/jcrs.1998.0235 |year= 1999}}</ref><ref>{{cite journal |last1= Vaquero|first1= Luis|last2= Comino|first2= Isabel|last3= Vivas|first3= Santiago|last4= Rodríguez-Martín|first4= Laura|last5= Giménez|first5= María J.|last6= Pastor|first6= Jorge|last7= Sousa|first7= Carolina|last8= Barro|first8= Francisco|title= Tritordeum: A novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat|url= |journal= Journal of the Science of Food and Agriculture|volume= 98|issue= 6|pages= 2201–2209|doi=10.1002/jsfa.8705 |pmid= 28963718|year= 2018}}</ref> It has less [[gliadin]] (gluten) than wheat, but still performs well in breads. Launched onto the market in April 2013 by the Agrasys company, it is planted on about 1300 ha in Portugal, Spain, France, Italy and Turkey.<ref name = "newcerealexplained" >{{cite news |last= |first= |date= |title= |url=https://www.worldbakers.com/ingredient/special-what-is-tritordeum-new-cereal-explained |work= |location= |access-date= }}</ref> It does better in hotter and drier growing conditions than wheat, using less water. It has ten times more [[luteine]], more [[oleic acid]], and more fiber than wheat.<ref name = "newcerealexplained" /> |
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==References== |
==References== |
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Revision as of 02:11, 22 January 2020
Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense.[1][2][3] It has less gliadin (gluten) than wheat, but still performs well in breads. Launched onto the market in April 2013 by the Agrasys company, it is planted on about 1300 ha in Portugal, Spain, France, Italy and Turkey.[4] It does better in hotter and drier growing conditions than wheat, using less water. It has ten times more luteine, more oleic acid, and more fiber than wheat.[4]
References
- ^ . doi:10.1007/978-94-009-0329-6_106.
{{cite journal}}: Cite journal requires|journal=(help); Missing or empty|title=(help) - ^ Martı́n, A.; Alvarez, J.B; Martı́n, 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. doi:10.1002/jsfa.8705. PMID 28963718.
- ^ a b https://www.worldbakers.com/ingredient/special-what-is-tritordeum-new-cereal-explained.
{{cite news}}: Missing or empty|title=(help)