Food Functionality, Broad Applications
In terms of food processing qualities, different lines of tritordeum offer different types of food functionality. The gluten of some tritordeum lines gives elastic, extensible doughs, making it possible to make risen Vivagran® breads using standard procedures. Wholemeal Vivagran® breads have denser texture than standard wheat breads. In other tritordeum lines, the gluten is of lower strength, making these flours more suitable for applications such as cakes or biscuits. |
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| Vivagran® breads show good volume and crumb structure and have an attractive golden-yellow appearance. Vivagran® flour has a distinctive colour due to its high lutein content. Products made with Vivagran® have a distinct colour, as the high levels of lutein pigment give an attractive golden-yellow appearance. |
In addition, Vivagran® may be used direclty in a broad range of non-baked applications such as extruded products, in breakfast cereals as rolled or cut grains, or as pearled grains for porridge or rice substitute preparations. In such applications,