Tritordeum is a natural cereal born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). 

It is suitable for a wide range of cereal-based products in bakery and confectionery industry, including cake, bread, and croissants, breakfast cereals, biscuits, cereal bars, as well as pasta, pizza and beer, among others.

It may be used in many cereal-based applications and behaves like bread wheat. 

It is a cereal that contains gluten, but the gluten’s quality is different from other gluten-containing cereals such as wheat or spelt. 

Tritordeum doughs have a low elasticity, a high extensibility, as well as good water retention. 

Tritordeum is more digestible because it contains less indigestible protein than wheat. 

It has lower levels of the gliadin proteins, which cause celiac disease and non-celiac gluten sensitivity.

It contains 10 times more luteine than wheat, an antioxidant pigment responsible for its yellow color, benefic for eye health and skin protection against UV rays and premature aging. 

It has more oleic acid than wheat, a monounsaturated fatty acid typical in the Mediterranean diet that helps reduce the risk of cardiovascular disease.

Tritordeum has more dietary fibers than wheat, with positive effects on cardiovascular health.

Tritordeum has a high resistance to drought, high temperatures and disease, has a low environmental impact, because is requires less water and has a good resistance to the stresses of climate change.

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