Copyright 1997 Alan T. Hagan. All rights reserved.
Republished in part by express permission. Please note Disclaimer below.
Entire text also available as an ftp download.
Triticale is not a creation sprung whole from the foreheads of Star Trek script writers, tribbles notwithstanding. It is, in fact, a cross or hybrid between wheat and rye. This youngest grain combines the productivity of wheat with the ruggedness of rye and has a high nutrition value. Triticale kernels are gray-brown, oval shaped larger-than-wheat kernels and plumper than rye. It will make a raised bread like wheat flour will, but the gluten is a bit weak so wheat flour is frequently added to strengthen it. Because of the delicate nature of its gluten, excessive kneading must be avoided. This grain can be used in much the same way wheat or rye is. Although it is the youngest of the grains, it's been around for some years now. For reasons I've never understood, triticale has never achieved much popularity. Whether this is for reasons of agricultural production or public acceptance I don't know.
DISCLAIMER: Safe and effective food storage requires attention to detail and proper equipment and ingredients. The author makes no warranties and assumes no responsibility for errors or omissions in the text, or damages resulting from the use or misuse of information contained herein. Placement of or access to this work on this or any other site does not mean the author espouses or adopts any political, philosophical or meta-physical concepts that may also be expressed wherever this work appears.