Triticale milling

Maga, j. a., and K. Lorenz Phenolic acid com position and distribution in wheat flours and various triticale milling fractions. Lebensm.-Wiss. u. -Technol. 7, 273—278 (1974). 

The rye or triticale milling process follows the same principles described earlier for the milling of wheat. Rye and triticale usually have a softer endosperm compared to hard or durum wheat and therefore are tempered to lower moisture contents. 

Conventional breeding has established triticale as a valuable commercial crop, mainly for stock feed, particularly where conditions are less favorable for wheat cultivation. Much less effort has been invested in attempts to improve the milling and baking properties and, as a result, the requirements for foods for humans have not been closely approached. This has caused frustration among some of those involved in the quest to make triticale an acceptable human food. However, slow progress in science needs to be understood in relation to the difficulty of the problem. It illustrates the need for a systematic, multidisciplinary attack. 

Sorghum lipids resemble maize and there is considerable similarity between wheat, rye, triticale and (to a lesser extent) oat lipids. Rice lipid resemble those of barley or oats except that there is sometimes very little glycolipid or phospholipid in milled rice (Choudhury and Juliano, 1980a, b). 

The annual world production of s. by - wet milling is 45 X 10 mt. Production is concentrated on just a few s. carriers, which are - maize, - cassava, - wheat, ->potato, sorghum, sweet potato, and - rice (- Starch, EU-Market). Production and application of s. from barley, oats, rye and triticale have been successfully tried as well as s. of legumes, such as pea, beans or lentils. Some other tropical s. sources are of local interest, mainly to third world countries . Special varieties with extraordinary high contents of - amylose or - amylopectin are of partial interest in special industrial and food applications. 

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