Triticale
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Triticale is a hybrid of wheat and rye. It combines the yields and qualities of wheat with the hardiness, modesty, and disease-resistance of rye.[1] Triticale causes a permanent haze.
Unmalted triticale has high enzymatic activity, and some varieties have a low enough gelatinization temperature that it can be mashed raw.
Triticale is not widely used, possibly because the grain has high soluble protein and pentosans and therefore yields a hazy, viscous wort.[2] milled triticale also tends to produce a lot of flour.
References[edit]
- ↑ Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.