Tritordeum, what do you know about this new cereal?

Gladiators were known in Ancient Rome as hordeariithe barley eaters (hordeumin Latin), since this cereal was related to strength and health.

Almost two thousand years later, a team of Spanish researchers has achieved an old dream: to create a healthy and digestible cereal like barley with the flavor and nutritional and plastic properties of wheat. Is he Tritordeumwheat mix (triticumdurum) and an American variety of wild barley (chilean hordeum).

The human being has engaged secularly in improve varieties of plants, fruits and vegetables. He has always looked for those that produce a juicier, sweeter fruit, an ear more loaded with grain, a lettuce with a more tender leaf… In this article, the well-known baker Ibán Yarza tells us about the properties of tritordeum.

What is tritordeum?

In the case of cereals, the history of improvement is as old as the first written records (often grain silo accounting).

since ancient times we selected the best wheats to make daily bread, and not so long ago (19th century) attempts have been made to create new cereals that would bring together the best characteristics of known varieties, such as triticale, a cross between wheat and rye.

At the end of the 70s, research began to take advantage of the characteristics of barley and wheat using the traditional enhancement techniques: crossbreeding and selection in the field of the best combinations, not including genetic modification.

The work culminated in 2013 with the commercial launch of the Tritordeum by Agrasys, a company that applies and develops the findings made at the Higher Council for Scientific Research.

It is currently cultivated in Spain, Italy and Portugal, and more than 400 establishments make bread, pastries or pasta with the new cereal.

The Tritordeum stands out for its drought resistance and at high temperatures, in addition to having yields similar to common wheat (spelt, for example, yields a quarter of that of common wheat).

Nutritional properties

The Tritordeum is interesting above all for its nutritional qualities. The most notable feature is its digestibility. Like wheat and barley, it contains gluten, but to a lesser extent and with five times less gamma-gliadins, the proteins most associated with intolerance reactions.

Although It is not suitable for those diagnosed with celiac disease, it can be for people sensitive to non-celiac. Its digestibility is also reinforced by the dietary fiber content, higher than in wheat.

Its content is remarkable in arabinoxylans and fructans. The first are a type of fiber that favors the immune system because it increases the activity of white blood cells. Fructans are prebiotics (help the intestinal microbiota) that improve the absorption of minerals, the metabolism of fats and the immune response.

The yellow color of the flour is the result of its high lutein contentten times more than common wheat.

It is a carotenoid that is also found in the egg yolk and in some vegetables, with a powerful antioxidant effect, especially with regard to the eye healthsince it prevents the degeneration of the macula.

The spirit of human improvement has had its reflection since ancient times in obtaining more and better foodin agricultural optimization and gastronomic refinement.

At a time when science is sometimes perceived as a threat, it is comforting to rediscover, thanks to Tritordeum, one of the essential objectives of knowledge: understanding the world to improve life in such a practical, benign and tasty way.

Making bread with Tritordeum: a simple recipe

In most recipes wheat can be easily substituted for Tritordeum.

It will only have to be taken into account that the capacity to absorb water will vary slightly, so slight adjustments will have to be made, it will be necessary more water. In general, it is recommended that the amount of water be 60% of the weight of the flour (70% in the case of wholemeal).

a longer fermentation time (or two fermentations, one cold) and the use of solid sourdough.

A simple preparation consists of kneading 1 kg of Tritordeum flour with 650 ml of water, 5 g of baker’s yeast and 18 g of salt. Let the dough ferment for two hours, shape it and put it in the fridge.

The next day we cook it at 250 ºC for the first 10 minutes and at 200 ºC for another 45 or 50 more.