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03 Issues & Trends
Cereal Foods World, Vol. 64, No. 5
DOI: https://doi.org/10.1094/CFW-64-5-0056
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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.

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.




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