Zhu Fan
School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
Food Chem. 2018 Feb 15;241:468-479. doi: 10.1016/j.foodchem.2017.09.009. Epub 2017 Sep 6.
Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.
小黑麦（×Triticosecale Wittmack）是一种通过小麦和黑麦杂交培育出的人工合成谷物，主要用作动物饲料。近年来，人们对将小黑麦用于食品生产的兴趣日益浓厚。小黑麦的一些化学成分（如淀粉和非淀粉多糖）以及营养成分的遗传变异性已得到广泛研究。已经开发出了各种小黑麦食品和饮料产品，包括烘焙食品（如面包和曲奇）、意大利面、麦芽、烈酒、酸奶以及可生物降解和可食用的薄膜。本综述聚焦过去5年的文献，总结了小黑麦在营养成分和多样食品用途方面的最新进展。小黑麦的化学成分差异很大，这表明小黑麦作为各种食品和饮料应用的谷物替代品具有潜力。
