|CAMERLENGO, FRANCESCO - Washington State University|
Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/26/2023
Publication Date: 8/2/2023
Citation: Camerlengo, F., Kiszonas, A. 2023. Genetic factors influencing triticale quality for food. Journal of Cereal Science. 113. Article 103744. https://doi.org/10.1016/j.jcs.2023.103744.
Interpretive Summary: Triticale is an amphiploid hybrid between the seed-bearing parent wheat and the pollen parent rye. The hybridization can lead to produce hexaploid or octoploid genotypes, when durum or bread wheat are used to mate rye respectively. Initially, triticale was mainly used in animal feed due to the high-energy and nutritional value of kernels, though todays triticale can be suitable to several purposes. It can be used for silage and forage, if grazed at the vegetative stage, or as feed when harvested for grain. Furthermore, triticale is exploited as cover crop and for the production of biofuel thanks to its high biomass production. Recently, edible films were produced from triticale that could be used in food and pharmaceuticals applications. The focus of the present review article is to provide an overview on end-use quality characteristics of triticale for food processing, paying special attention to genetic aspects that control the composition and rheological behavior of doughs.
Technical Abstract: Triticale is an amphiploid hybrid between wheat and rye. It combines good agronomical performance of wheat with hardiness and resilience to pathogens of rye. Its plasticity to adapt to adverse environmental conditions, make 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 benefit 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.