THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCES OF FLOURS FROM HEXAPLOID TRITORDEUMS

Hexaploid tritordeum (X Tritordeum Ascherson et Graebner) is the amphi ploid obtained from the cross between a South American wild barley (Ho rdeum chilense Roem. et Schulz.) and durum wheat (Triticum turgidum co nv. durum Desf. em. M.K.). The bread making characteristics of eight l ines of hexaploid tritordeum have been analysed, together with those o f one bread wheat cultivar. The results indicated that, in general, th e tritordeums yielded flours with quality properties similar to those of bread wheat, although their theological and baking characteristics were slightly poorer. Despite the small number of samples, a range of variation was shown for some quality characters. This intra-specific v ariability suggests that, using well-established breeding procedures, it may be feasible to produce better quality tritordeums.