Have you heard of tritordeum cereal?
It is a hybrid cereal that is born from the cross between durum wheat and wild barley without genetic alteration .
So, we can say that it is a natural cereal that meets
regulations of human nutrition because it is healthy and easily
digestible.
For farmers the great
benefit is high tolerance to drought and high temperatures.
But these are not the only benefits, since you acquire some
very interesting properties for health.
Origin of tritordeum flour
This
cultivation was obtained for the first time in the genetics department of the
University of Córdoba, Spain in 1982. It was not the first time that
tried to combine wheat and barley, but the first time it was
manages to combine successfully. Part of the team of agricultural engineers
who participated in the project joined the Institute of
Sustainable Agriculture of the Higher Research Council
Scientists from Córdoba and it was only 30 years after that first
once it is possible to create the tritordeum cereal, a cereal suitable for
human consumption.
Benefits of tritordeum cereal
- It is considered an organic crop with more dietary fiber than wheat
common, which is very beneficial to avoid constipation and have
a clean intestinal flora.
- Has quantities
of fructan necessary for the correct absorption of minerals, also
for the metabolization of fats and finally to strengthen the
immune system of our body.
- In its
composition has lutein, which is a chemical compound
cataloged as an antioxidant, responsible for stopping the degeneration of
the macula frequently used to paralyze the advancement of the
waterfalls.
- Of all types of B vitamins
vitamin B6 is present in 22.9% in every 100 gr., vitamin B1
in 17.3% and vitamin B9 in 14.1%.
-
Contains gluten, although in less quantity than wheat and barley,
However, people who have been diagnosed with this pathology
They should not consume it.
Uses of tritordeum cereal
This
novel cereal can be included in all recipes for
making bread, pastries, pastries, bases for pizzas, crepes and
the entire range of flat doughs including hamburger buns. But it is
It is true that it has a little less strength (W70) than wheat flour
traditional, since it is a T80 flour, so it is advisable to mix it
with other types of harder flours.
Currently, this type of flour is used by more than 300 gourmet and artisanal quality bakeries in Spain and Italy.
In
the manufacture of cookies, biscuits and what refers to doughs
hard, it is also recommended. Its reach has been surprising, even
tests have been carried out for the manufacture of beers, yielding
very encouraging results for the industry, to the point of manufacturing
tritordeum-based beers.
How do we find tritordeum cereal in the market?
Plain tritordeum flour
It is the most refined flour, it is mainly used in the manufacture of sliced bread and in pastry in general.
Stone ground tritordeum flour
Is
considered a type of organic flour, so it is ideal for
production of artisanal breads where the refining process is not
demanding. Whole wheat breads made from this type of flour are fabulous.
Yeah
you want to experiment with your typical recipes by substituting flour
traditional by tritordeum flour we are sure that you will not regret it
Give it a try and let us know how it goes!
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