TRITICALE, RYE, OATS

Presented To: Mam Amal Shaukat

Presented By: Group-5
 GROUP MEMBERS

 Afshan Ismail (0063)

 Falah Noor (0055)
 Nimra Bashir (0113)
 Esha Mubashir (0120)
 M. Hammad Anees (0083)
 Sardar Khan (0066)
 CONTENTS

• Triticale introduction and chemical composition of its kernel

• Triticale milling and applications in foods and beverages
• Rye introduction and chemical composition of its kernel
• Rye milling and applications in foods and beverages
• Oats introduction and its carbohydrate composition and properties
• Oat milling, Food and beverage applications of oats
 TRITICALE

• Only man-made cereal

• Created by crossing wheat and rye
• Not an ancient grain
• German plant breeder (Rimpau) develop this in 1891
• To get gluten from wheat and agronomic traits from rye
• Baum suggested the name Triticosecale Wittmack in 1971
 STRUCTURE

• Yellowish brown in color

• Looks like a wheat and rye
• Mostly grains are shriveled
• Low test weight and low milling yield
• New varieties are free from shriveled grains
• But its invagination is more depressed than wheat grain
 GEOGRAPHIC DISTRIBUTION
COUNTRIES 1995 2000 2005
 

Poland 2,048,148t 1,900,959t 3,903,000t

Germany 1,643,200t 2,799,805t 2,675,900t
France 843,100t 1,261,640t 1,809,386t
Belarus 113,000t 311,000t 1,121,496t
Australia 468,513t 841,000t 675,000t
Hungary 219,000t 235,592t 567,738t
China 95,700t 365,040t 559,000t
Czech Republic 63,786t 138,468t 255,186t

Sweden 223,900t 185,100t 271,500t

Lithuania 46,600t 130,900t 201,100t
 AGRONOMIC TRAITS

• This plant is more robust, vigorous and have large spikes

• Seeds range from partially shriveled to plumper
• Depending on the plant genetic constitution, climatic conditions
and crop technology
• Preharvest sprouting occurs
• This phenomenon worsens in rainy season
• Have great adaptation capacity to acid and saline soils
 CHEMICAL COMPOSITION

  MOISTUR PROTEIN LIPIDS CARBS ASH

E (%) (%) (%) (%) (%)

Triticale 10.5 13.0 2.1 72.1 2.2

Wheat 11.6 12.0 1.7 72.9 1.6

Rye 10.9 14.8 2.5 69.8 2.0

TRITICALE MILLING AND APPLICATIONS
IN FOODS AND BEVERAGES

Presented By: Falah Noor

Registration Num.: L1F19BSFT0055
 MILLING
• Triticale can be milled into flour
• Co-milling
of wheat and triticale improve the milling
performance
 FOOD AND BEVERAGE APPLICATIONS

• In comparison with wheat, triticale has:

• Higher protein content and ash content
• Low gluten content
• Higher α-amylase activity and lysine level
• Triticale crop should not be infected with ergot
 BREAD AND OTHER BAKED PRODUCTS
• It is highly suitable for bakery products. These include:
• Cookies and cakes
• Biscuits

• Waffles
• Pancakes
• Noodles
• Tortillas
 MALTING AND BREWING

• Triticale can degrade its own starch content

• Triticale beers contains less alcohol
• It has high nitrogen level and wort viscosity
• It has low germination capacity
• Triticale beers are darker in colour
 PRESENTED BY:
RYE(INTRODUCTION AND
NIMRA BASHIR
CHEMICAL COMPOSITION
OF RYE KERNEL) (L1F19BSFT0113)
INTRODUCTION

• Scientific name is Secale cereale

• Grass grown extensively as a grain
• Cover crop and a forage crop
• Member of wheat tribe (Triticeae)
• Smaller and darker than wheat
• Mostproductive cereal under
conditions of low temperature
 WORLD’S UTILIZATION OF RYE CROP

• The United States is a significant producer of rye

• The2020 rye crop totaled roughly 11.5 million bushels and was
valued at approximately $59.8 million
• Themarketing year average price in the U.S. in 2020 was $5.20 per
bushel
Continued…

Rye grain highly involved in

Also used as animal fodder
making variety of products

Popular human diet in Offers high levels of

Europe pentosans (a soluble fiber)
 CHEMICAL COMPOSITION OF RYE
KERNEL
• Whole rye kernels referred as “rye berries”
• Rye kernel has feeding value about 85-90%
• Rye growing in the field has an inedible hull must be removed
before milling or eating
• Starchy endosperm constitutes about 80-85% of whole kernel
• Germ portion is 2-3%
• Outer bran layers about10-15%
• While fiber in most grains is concentrated almost solely in a bran
layers some of the rye’s fiber is also in the endosperm
CONTINUE…
NUTRITION:TRITION:
• High in carbohydrates mainly starch
• Relatively high protein content
around 15%
• Higher lysine content than other
cereals
• Contains a protein complex which
forms dough gluten
• Low in fat
• Excellent source of dietary fiber
• Contains vitamin E
RYE FLOUR MILLING

Presented By: Esha Mubashir

Registration Num.: L1F19BSFT0120
 RYE MILLING

• Highly consumed for northern and

eastern Europe
• Rye grain is milled into various forms
of meal and flour production of a
variety of baked
• A rye mill also uses grinding and
sifting equipment
 CONTINUE….
• Rye is so soft
• Rye endosperm is so soft and plastic that
smooth rolls tend to flatten middlings
rather than reduce them
• Difficult to grind and sift efficiently
• Rye endosperm breaks down quickly into
fine particles
CONTINUE….

• Rye has gluten
• Rye flour colour is inherently dark
• Ryeflour produce bread loaves that are
denser, darker, and heavier in texture
than wheat flour bread
 APPLICATION OF RYE

• Many common food and beverages contain rye

• Bread
• Crackers
• Beer
• Whiskey
 RYE BREAD

• Rye bread is a type of bread made with

various proportions of flour from rye 
• It can be light or dark in colour
• It
is higher in fibre than white bread and is
darker in colour and stronger in flavour
 RYE BEER

• Rye
beer is a beer in which rye is substituted for
some protein of the malted Barley
• Rye beer produced with up to 60% rye malt
• The style originated in Germany  
• In
the United States, rye beer is produced
by homebreweies and microbreweries
INTRODUCTION OF OAT CORBOHYDRATE
COMPOSIYION & PROPERTIES

Presented By: M. Hammad Anees

Registration Num: L1F19BSFT0083
 INTRODUCTION

• Common Name: Oat

• Family : Poaceae
• Scientific Name : Avena Sativa
• Minor cereal used primarily for animal feed
• Ranked 6th in the world cereal production
CONT….
 CORBOHYDRATE COMPOSITION

• Carbs make up 66 % of oats by dry weight

• About 11 % of carbs is fiber, while 85 % is starch
• Oats are very low in sugar , only 1% coming from sucrose
 PROPERTIES
• In past decades oat is declared as popular “health food”
• Mainly eaten as porridge ,as an ingredient in breakfast cereals
• They are gluten free whole grain
• Source of vitamins minerals & antioxidants
• Include weight loss ,lower blood sugar level & reduce risk of
heart diseases
• Oats contain powerful soluble fiber called beta-glucan
• Lower cholesterol level & protect from LDL cholesterol
  Oat milling, food and application of oat

• Usually, eating foods in their raw form is

thought to be healthier, but oats must be
processed from their raw form to even be
edible. The initial step to processing oats
is milling, which cleans, purifies, and
preserves the oats. The milling of oats
comprises of three smaller processes that
all oats go through known as
 cleaning,
 hulling
 kilning.
  Cleaning
• Cleaning eliminates all unwanted
materials from the oats. Oats pass
under magnetic separators and
through a rotating screen which
removes scraps, sticks, stones,
corn, etc.
• Finally, oats go through aspiration
and a dry stoner extracting hulls,
lighter, low grade oats, pebbles,
and other grains.
  Hulling
• After cleaning, oats must be de hulled, as the hulls of oats are indigestible. To
remove the hull, rotating discs fling oats into rings that cause the hull to fall off
without damaging the rest of the oat.
• This remaining oat is known as a groats. Once cleaned and hulled, groats go
through another round of aspiration, using air to blow off the remaining hulls.
• A paddy separator then separates the groats from any un hulled oats that may have
snuck through
 Kilning

 The process of kilning, steam and

extended heat are applied to the groats.
 Kilning provides the toasted, browned
flavor to the oats, extends the shelf life,
and prevents the growth of harmful
bacteria. Whole groats are the final
product of kilning.
  Oat Processing
 The milling and processing of oats are
critical components to make the oats
seen in stores today.
 Without cleaning, hulling, kilning,
rolling, and steaming, oats could be
indigestible, rotten, and contaminated
with many unwanted materials.
 Steel cut, rolled, and instant oats are
all products of oat processing and get
their varying characteristics from that
process.
  oats application in food

 Oats are a whole grain that is commonly eaten for

breakfast as oatmeal (porridge).
 Oats Are Incredibly Nutritious. ...
 Whole Oats Are Rich in Antioxidants.
 Oats Contain a Powerful Soluble Fiber Called
Beta-Glucan. ...
 They Can Lower Cholesterol Levels and Protect
LDL Cholesterol From Damage.
 Food products based on oat
such as
 porridge
oatmeal
oat flour
oat bread
biscuits
and cookies
oat milk
oat based breakfast cereals,
and infant food.0r beverage
Best for Coffee, whiskey