Author: Verónica Guerra
Tritordeum is more digestible in comparison to wheat. It also contains ten times more lutein and oleic acid and has a higher dietary fibre content which helps in maintaining a healthy lifestyle.
Tritordeum is a combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense) that stands out for its nutritional, agronomic and organoleptic properties. This new crop has been developed by a group of Spanish researchers, using traditional breeding techniques. It is already registered in the Community Plant Variety Office (CPVO) of the European Union. Tritordeum products are available in bakeries, supermarkets and restaurants across Spain, Italy, France, Turkey and Germany and it will soon become available in Switzerland.
Health & digestibility
This new natural cereal has less indigestible protein than wheat. Specifically, it contains highly extensible gluten with lower levels of the specific gliadin peptides, which trigger celiac disease and non-celiac gluten sensitivity (NCGS). It does contain gluten, and is therefore not suitable for coeliac sufferers. It may however be a good alternative for those who suffer from NCGS.
Tritordeum also contains 10 times more lutein than wheat. Lutein is an antioxidant pigment which is beneficial for eye health, skin protection against UV rays and premature aging and is also responsible for the flour’s yellow colour. Tritordeum has more oleic acid, a monounsaturated fatty acid typical in the Mediterranean diet that reduces the risk of cardiovascular diseases. It`s flour also has higher dietary fibre content than wheat, with positive effects on cardiovascular health. Last but not least, Tritordeum is also rich in essential minerals and fructans: a prebiotic carbohydrate that helps maintain intestinal bacterial flora.
Taste & application
Compared to other cereals, Tritordeum has a distinctive golden yellow colour, a sweet flavour, a toasted aroma and a durable and soft crumb structure. Like wheat, Tritordeum can be applied in many cereal-based food products. In addition to bread making, it may be used for making pastries, pizza, pasta, and even for brewing beer.
Environment & traceability
Tritordeum plants have high resistance to drought, high temperatures and diseases and are therefore suitable for production using sustainable agricultural techniques. The more efficient use of water, fertilizers and pesticides results in a lower environmental impact compared to other cereals. Moreover, it is possible to ensure full traceability from the farm to the consumer as, in both in conventional and organic farming, the cereal is grown by local farmers. Once harvested, the grain is transported to licensed flour mills, where it is processed using traditional techniques. Tritordeum is then delivered to food processors in the form of flour.
Get in touch below if you have more questions or want to develop your own products with Tritordeum or visit www.tritordeum.com.