Hybrid Of Wheat And Rye

Triticale is a hybrid grain created by crossing wheat (Triticum) and rye (Secale). It was developed to combine the yield and quality of wheat with the hardiness and disease resistance of rye. The grain is milled into flour and used similarly to wheat or rye flour.

Triticale flour is used in a variety of baked goods, including breads, cereals, and pasta. Manufacturers may use it as an alternative to wheat flour to offer a different flavor profile or nutritional composition. It can also be found in some processed foods like frozen dinners and pilafs.

Triticale is generally recognized as safe (GRAS) by the FDA for use in food. It provides carbohydrates, protein, and fiber. Like wheat, triticale contains gluten. International bodies like JECFA have evaluated various grains and food additives, but specific evaluations for triticale's health impacts at typical consumption levels are not widely published. Evidence does not suggest adverse health effects from consuming triticale at normal dietary levels.