× Tritordeum
Hybrid wheat/barley crop
From Wikipedia, the free encyclopedia
Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense.[4][5] It has less gliadin (gluten) than wheat, but still performs well in breads, both in terms of dough rising and texture qualities, and in taste-testing, where it substantially outperformed gluten-free breads.[6] It has ten times more lutein, more oleic acid, and more fiber than wheat, giving products made from it a yellower hue and a pleasant flavor profile.[7]
| × Tritordeum | |
|---|---|
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Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Clade: | Commelinids |
| Order: | Poales |
| Family: | Poaceae |
| Subfamily: | Pooideae |
| Tribe: | Triticeae |
| Genus: | × Tritordeum Asch. & Graebn.[1] |
| Species[2] | |
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Taxonomy
It was published by Paul Friedrich August Ascherson and Karl Otto Robert Peter Paul Graebner in 1902.[8][9]
Agriculture
Under development by the Spanish National Research Council since 1977, it was launched onto the market in April 2013 by the start-up Agrasys company created under the auspices of the University of Barcelona to commercialize the cereal. It is planted on about 1300 ha in Portugal, Spain, France, Italy and Turkey.[7] It does better in hotter and drier growing conditions than wheat, using less water. Because of this water-saving feature, it won first prize for a Sustainable Ingredient in the 2018 Sustainable Food Awards organized by Ecovia Intelligence.[10]