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The article discusses tritordeum, a new hybrid variety of gluten-containing cereal between a wild barley and a durum wheat. Topics include Córdoba, Spain-based breeding program for producing new tritordeum lines for use in brewing, malting, and pasta-making, analysis of bread-making quality of tritordeum, and nutritional profile and crop management of commercial varieties of tritordeum.

The article discusses Tritordeum, a new species of gluten-containing cereal developed through inter-species hybridization between durum wheat and a wild barley. It mentions that it is a climate-change suitable alternative to wheat and barley and has potential applications in the production of baked goods, pasta,brewing,malting and fermented beverages such as beer. It also mentions that it has agronomic features and a different nutritional composition from wheat, making it a promising crop.

The article offers information related to characteristics of Tritordeum and other gluten-containing cereals such as Nutritional and organoleptic. Topic includes Tritordeum which is a new species of gluten-containing cereal, an inter-species hybrid between a durum wheat (AABB genomes), and a wild barley of Latin American origin (HchHch genome).

The article discusses using tritordeum as an alternative to barley malting, Topics discussed including idea starting with a very diverse germplasm base for the generation of a population of primary tritordeums; Spain, Italy, Greece and Australia are as main cultivation regions today; and focusing on the processing into a malted kernel while testing different malting regime.