RT Journal Article
T1 Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread
A1 Fernández-Canto, Nerea
A1 García-Gómez, María Belén
A1 Vázquez Odériz, María Lourdes
A1 Lombardero Fernández, Matilde
A1 Pereira Lorenzo, Santiago
A1 Cobos García, Ángel
A1 Díaz Rubio, Olga
A1 Romero Rodríguez, María de los Ángeles
K1 Mineral
K1 PGI Pan Gallego
K1 Landrace
K1 Cereal
K1 Protein
K1 Starch
AB A growing interest in the recovery and enhancement of crops, particularly local varieties such as ‘Caaveiro’ wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of ‘Caaveiro’ flour and breads protected by the PGI “Pan Galego,” employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. 
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://hdl.handle.net/10347/38396
UL https://hdl.handle.net/10347/38396
LA eng
NO Fernández-Canto, N., García-Gómez, M.B., Vázquez-Odériz, M.L., Lombardero-Fernández, M., Pereira-Lorenzo, S., Cobos, Á., Díaz, O., Romero-Rodríguez, M.Á. (2024). Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread. "Foods", 13, 1120. https://doi.org/10.3390/foods13071120
NO This research was funded by the “Cátedra do Pan e do Cereal”, Institutional Cátedra of the University of Santiago de Compostela (Ref. 2018-Ad003), the BioReDes project (ED431E 2018/09), Xunta de Galicia (grant number GPC ED431B 2019/13), and the Spanish Ministry of Science and Innovation, Proyectos de Generación de Conocimiento 2021–2023 (PID2021-123905OB-I00).
DS Minerva
RD 24 abr 2026