Description
Triticale is a hybrid grain that combines the characteristics of wheat and rye. It was first developed in the late 19th century, with the goal of creating a grain that possessed the high yield and nutritional value of wheat while maintaining the hardiness and disease resistance of rye. Triticale was officially named and recognized as a separate grain species in the 1950s.
Whole grain triticale has several attributes that make it unique. It has a higher protein content compared to wheat, making it a valuable source of plant-based protein. Triticale also contains dietary fiber, vitamins (such as vitamin E), and minerals like iron and zinc. Organic whole grain Triticale is a Non-GMO grain meaning it has not been genetically modified.
In terms of uses, whole grain triticale can be milled into flour and used to make various baked goods such as bread, biscuits, and cookies. It can also be incorporated into cereal and porridge. Triticale is also used in muesli blends. Triticale provides a nutty flavor and a chewy texture.
Overall, whole grain triticale offers a unique combination of nutritional attributes and can be utilized in a range of culinary applications, making it a versatile grain choice.