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Genetic factors influencing triticale quality for food

2023; Elsevier BV; Volume: 113; Linguagem: Inglês

10.1016/j.jcs.2023.103744

1095-9963

Francesco Camerlengo, Alecia M. Kiszonas,

Food composition and properties

Triticale is an amphiploid hybrid between wheat and rye. It combines good agronomic performance of wheat with hardiness and resilience to pathogens of rye. Its plasticity to adapt to adverse environmental conditions makes it more suitable for growing under poor conditions compared to wheat and other cereal crops. Since the release of the first cultivars, triticale had a wide range of use from animal feed to industry applications, but there is still a gap in terms of end-use quality for food production between triticale and wheat that limits consumer acceptance, especially in developed countries. Although technological and rheological properties of doughs obtained from triticale flour justify its poor adoption in food production, the high nutritional value conferred by a more balanced amino acid composition and higher content of protein and health promoting compounds are a key strength for human consumption. This review aims to bring out nutritional and technological properties of triticale flours and doughs through a genetic dissection of the major traits determining superior quality characteristics.