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Relative to wheat, triticale has been found to have a generally higher protein content, but lower gluten content. To achieve consumer acceptance of triticale bread or other food products, the milling and baking technologies currently used for wheat or rye would have to be modified. Despite triticale’s general suitability as a food grain for humans and decades of breeding and research, it has not yet been transformed into a marketable food crop in developed or developing countries. In contrast, triticale is now established as a high value feed grain, although it remains limited largely to marginal growing conditions and on-farm consumption as animal feed. For animals, in fact, it may be superior to the more traditional grains such as wheat, barley, and oats as a ruminant feed due to higher starch digestibility.
In Europe, where the intensive cultivation of maize as a forage crop leads to serious environmental problems, triticale may hold promise for whole-crop silage.
Oettler (2005) suggested that triticale could be a good model for basic research on genome adaptation, genome regulation, and functional genomics.
(Vaughan and Geissler 1997; Oettler et al. 2005 and refrences therein)