Embrapa reports triticale flour suited to six tested food products
Embrapa said in a research note published October 13 that triticale flour could partly or fully replace wheat flour in six of 11 products tested. Some irrigated trial plots in Minas Gerais yielded more than five tonnes per hectare.
Source review period: 2026
Published: · Updated:
The source does not state the event date; the period shown is the source review period.
Results published October 13 by Embrapa Trigo describe flour and baked-food tests carried out with Brazilian food producer Vilma Alimentos. Researchers assessed triticale flour in 11 products. It fully replaced wheat flour without a reported quality loss in two biscuit types and was considered suitable for partial replacement in four others: wafers, cakes, pizza and cornstarch biscuits.
The note also reports 2026 trials of eight triticale varieties across eight irrigated hectares in Carandaí, Minas Gerais. Grain yields exceeded five tonnes per hectare in some plots. Researchers said further evaluations would follow harvest. The findings concern experimental processing potential in Brazil’s Cerrado and are not a regional or national production forecast.
Data
Triticale food-processing tests in Brazil
Embrapa’s 2026 field and flour tests on partly or fully replacing wheat flour in foods.
- Food products assessed for triticale flour use
- 11 count
- 2026 · Observed
- Products where substitution was feasible
- 6 count
- 2026 · Observed
- Experimental planting area
- 8 hectares
- 2026 · Observed
Methodology
Embrapa assessed triticale flour in 11 baked-food products; field yields were reported from eight hectares of irrigated experimental plots in Carandaí, Minas Gerais. These are not national production statistics or commercial-scale yields.
Updated:
Subjects and places
Subject proposals
- AgricultureSuggested
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- Brazil · Place role: Coverage · Place type: Country or area · Location precision: RegionalEvidence
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