NEWS
CALIFORNIA WHEAT NEWS
– ARTICLES –
Developing Wheat varieties for Whole Grain artisanal baking
Allison Krill-Brown,1 Teng Vang,2 and Claudia Carter2
Abstract
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
Syngenta
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.
WestBred
To learn more about Varieties: WB9350, WB9699, and WB9490. Please click below:
Newsletters
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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
EVENTS
2020 UC Davis Field Day
UC Davis Small Grains Field Day
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
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:
- Capacity Building
- Building Partnerships across the State
- 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.
AGENDA
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.