(Triticum x Secale – Family Gramineae)
Triticale is a hybrid grain derived from a cross between wheat (Triticum) and rye (Secale), followed by a doubling of the chromosomes. The first crosses were made in 1875, when a Scottish botanist, Stephen Wilson, dusted pollen from a rye plant onto the stigma of a wheat plant; but only a few seeds developed and germinated. It proved to be a better balanced protein-rich grain than pure wheat; plus, it could thrive in poorer soils better than its cousin. But, despite their best efforts, the grain continued to be infertile. In 1891, a German, Rimpau, managed to produce partly fertile side shoots on an otherwise sterile plant. Then in 1937, a French botanist, Pierre Givaudon, produced some fertile wheat and rye hybrids with the ability to reproduce. Scientists, who had been studing the “sex” life of wheat and rye for almost a century, discovered that the addition of a natural drug called “colchicine” caused the chromosomes to pair up. By 1939, after seven years of hard work and repeated crossings, another German scientist, Müntzing, was getting promising results, and, by 1950, had produced plants with 90% of the yield of wheat. From 1954, Shebeski and Jenkins, at the University of Manitoba in Canada, began intensive breeding, and, in 1970, the first commercial variety (Rosner) went on sale. Thus, triticale became the first genetically engineered grain in recorded history. Meanwhile, the International Center for the Improvement of Maize and Wheat, in Mexico, produced new lines called “Armadillo”, which, when combined with the Canadian strains, began to produce superior plants. These new varieties have larger grains; but there are fewer of them in each head or spike, but are more winter hardy. It also has a higher protein content and a slightly better balance of amino acid composition with an increase in lysine. For a short time, the popularity of this new grain soared, but then dwindled and has now begun to soar again. Triticale is more flavourful than wheat, but not as strong as rye, giving a pleasantly mild nutty flavour to baking.
Forms of triticale are as follows:
Whole grain berries or groats: They can be cracked just like wheat to shorten their cooking time; or they can be sprouted to add to salads, pilafs, or other dishes.
Triticale flour: It is the ground grain, but it is very low in gluten and requires the addition of regular wheat flour if making yeast breads. Rising should only be done once instead of twice. Kneading must also be done more gently than when handling wheat dough, as the delicate gluten walls easily collapse under rough handling. The flour is very good when combined with other flours in making quick breads and pancakes, however.
