Triticale flour

Cereal plants are considered an important part of the balanced diet of indeed the majority of the inhabitants of planet Earth throughout almost the entire history of human civilization. Cereal crops belong to the family of monocotyledonous plants, which people began to cultivate at the dawn of the development of human civilization.

Among the most common types of cereal crops can be distinguished wheat, barley, oats, millet, as well as rice and others. It is worth noting that cereal plants can grow in various conditions and climates. Even in such severe weather conditions as in Antarctica, one of the species of cereal plants grows. At present, cereal crops have not lost their relevance and are actively cultivated by people throughout the planet Earth.

It is worth noting that in addition to the well-known types of cereal crops, there are a significant number of types of crops that have been called a hybrid in science. One of the most popular and widespread cereal hybrids can be considered triticale. In its biological essence, triticale or Triticosecale is one of the hybrids of wheat, as well as rye.

Triticale cereal received its original name from two Latin names of plants such as wheat or triticum, as well as secale or rye. A hybrid of wheat, and in addition, rye has improved characteristics in comparison with its biological "parents. " We can say that in the chemical composition of triticale, all the main indicators of wheat and rye have been combined and significantly improved. Triticale tolerates sub-zero temperatures better than winter wheat or rye varieties.

In addition, the plant is more resistant to various kinds of diseases. Triticale, like other cereals, is actively used in the food industry. Cereal grains are processed and highly valuable triticale flour is obtained, which is used like other types of product in baking and in the process of making various culinary products.

Triticale flour contains a large amount of carbohydrates in its chemical composition, as well as proteins of natural origin. It is worth paying special attention to the vitamin-mineral composition of triticale flour, which is enriched with various compounds that have a favorable effect on the human body. Triticale flour composition is enriched with B vitamins, as well as PP.

In addition, triticale flour contains a fairly large amount of phosphorus, as well as potassium, sodium, magnesium and other substances useful for humans. Due to the high gluten content, triticale flour is actively used in confectionery and bakery industries. Experts note that baking from triticale flour is more tasty and airy than, for example, their high-quality wheat flour.