Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality.

Triticale (×) is a hybrid between wheat ( spp.) and rye (), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious.

Indigenous Australian grass seeds as grains: macrostructure, microstructure and histochemistry.

Utilization of grains of local grasses by Australia's First Nations people for food and connection to Country has largely been lost due to colonization. Native Australian grain production has the potential to deliver environmental, economic, nutritional and cultural benefits to First Nations people and the wider community. Revitalization of the native grain food system can only be achieved if relevant properties of the grains are elucidated.

, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market.

Native Millet () is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv.

Characteristics of modern triticale quality: glutenin and secalin subunit composition and mixograph properties.

Triticale is a hardy, high yielding cereal crop with a reputation for poor gluten strength. The secalogluten formation capacity was investigated in 17 modern triticale cultivars by defining their HMW glutenin and 75K γ-secalin alleles and then assessing SDS-sedimentation height and mixograph parameters in a subset of cultivars. The allelic diversity was poor with only 13 alleles identified at four loci; nevertheless, sufficient variability existed to allow secalogluten improvement through crossbreeding and selection.