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USING California WHEAT


Developing Wheat varieties for Whole Grain artisanal baking

Allison Krill-Brown,1 Teng Vang,2 and Claudia Carter2

1 University of California Davis.
2 California Wheat Commission.
© 2019 AACC International, Inc.

Artisanal bakers and organic farmers are leading the revival of healthy whole grains and local grain communities. These
innovators are continually exploring new flavors, aromas, and textures. Wheat breeding programs contain a diversity of
these traits, but they often focus on the refined flour markets. The University of California Davis recently established an
organic wheat breeding program to focus on unique wheat varieties for artisanal and localized grain markets, which
requires exploration of new methods for quality evaluation. Selected varieties were evaluated for whole grain and
sourdough baking quality, with the goal of identifying varieties of high-quality wheat grown under organic conditions.

New Wheat Varieties Available

UC  Davis Wheat Varieties
Central Red – Hard Red Spring

Available from: Penny Newman Grain and Baglietto Seeds

Desert Gold – Durum

Available from: Rubin Seeds &  Penny Newman Grain

SY Sienna – Hard Red Spring

Hard Red Spring Wheat developed by Syngenta Seeds, Inc. SY Sienna was derived from a cross between 08W11052 (Madsen/00W880404) and Cal Rojo.  High yield potential with average test weight, good protein, and acceptable end-use quality.  It is a semi-dwarf with plant height similar to Redwing and expressing very good straw strength, medium to late maturity, awed, white chaff and strap head type.  SY Sienna has a good general foliar disease package which includes a resistance reaction to current stripe rust races.  SY Sienna has been in the California Variety Testing program for several years with favorable performance (experimental number 13W00886) and was evaluated very favorable by the California Wheat Quality Council.  SY Sienna has performed very well in the Central Valley and Sacramento area.  SY Sienna will be commercially available fall of 2019 from  Penny Newman Grain and Farmers Grain Elevator.



To learn more about Varieties: WB9350, WB9699, and WB9490. Please click below:


The California Wheat Commission publishes a NEWSLETTER quarterly.
learn more about our current programs and activities and see all our published Newsletters here:

On The Blog

Get To Know Some of Our Growers

The Future of Wheat Milling + Consumption

The Top 5 Health Benefits of Wheat


2020 UC Davis Field Day


UC Davis Small Grains Field Day 

Tuesday May 5th, 2020 – 8:00 am

This event showcases UC efforts in breeding and agronomic research related to small grains, alfalfa and forage crops and is one of the longest running field days in the state.

Research updates for small grains and alfalfa

8:00 a.m-Noon: Grain Field Day (wheat, barley, oats, triticale)

Noon: Barbeque Lunch (sponsored by California Crop Improvement Association)

1:00 pm to 4:15 pm:  Alfalfa/Forages Field Day (alfalfa, sorghum, corn, irrigation)

NEW: Organic Grain Field Day 1:30 pm to 5 pm. 

Organic Grain Field Day

Field Day and Networking Event

1:30 pm – 5 pm

Location: UC Davis Student Farm

1050 Ext Center Dr, Davis, CA 95616

You are invited to learn more about the Organic grains program at UC Davis and the efforts to connect producers to millers, bakers, and more, who are looking to source grains from California.

This field day will include an exposition of the organic grain trials of Heritage and Modern varieties, milling and baking quality information. This will be an opportunity to connect and network with farmers, millers, and all grain users alike!

Join us for a SOLUTION forward panel to enhance production and marketing of specialty grains in California. Some topics we will discuss include:

  1. Capacity Building
  2. Building Partnerships across the State
  3. Research and Outreach opportunities for our community

As part of our efforts and in collaboration with the California Wheat Commission, we will be offering a scholarship opportunity for UC Davis student to gather information about California grains for building a database and for promotional material.


Part I: Organic Grains Field Tour at the Student Farm at UC Davis

Part II: Building Grain Partnerships Panel – Farmer, Miller, Flour User, School Lunch Program

Part III: Interactive demonstrations/ Networking – Milling, Whole Grain Waffle making, and bread experience.

2019 Collaborators meeting