RT Journal Article
T1 Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on 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 Vázquez Vázquez, Manuel
A1 Romero Rodríguez, María de los Ángeles
K1 Local cultivar
K1 Sensory analysis
K1 Microorganism
K1 Microscopic characteristics
K1 Organic production
AB The demand for organic and locally sourced products is on the rise. This study investigates the impact of farming practices (organic versus conventional) on the microbiological, microscopic, and physical-chemical properties of ’Caaveiro’ flour, alongside the physical-chemical, instrumental texture parameters, and sensory attributes of breads, using two fermentation methods (sourdough versus mixed leavening). ’Caaveiro’ flour and bread, recognized under the Protected Geographical Indication ‘Galician Bread’, were employed as a case study. Organic flours exhibited higher counts of aerobic plate microorganisms, yeasts, and molds, yet these levels posed no health risks. Overall, farming practices demonstrated negligible influence on the evaluated flour and bread characteristics. Instead, fermentation method emerged as the predominant factor shaping bread attributes. Consequently, promoting organic production could help maintain the distinctive qualities of traditional breads under Protected Geographical Indications. 
PB Elsevier
SN 0023-6438
YR 2024
FD 2024
LK https://hdl.handle.net/10347/38397
UL https://hdl.handle.net/10347/38397
LA eng
NO Fernández-Canto, N., García-Gómez, M.B., Vázquez-Odériz, M.L., Lombardero-Fernández, M., Pereira-Lorenzo, S., Cobos, Á., Díaz, O., Vázquez, M., Romero-Rodríguez, M.A. (2024). Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread. "LWT - Food Science and Technology", 209, 116807. https://doi.org/10.1016/j.lwt.2024.116807
NO Our thanks to the Da Cunha Group by the samples and the support the “Catedra do Pan e do Cereal”. María Nerea Fernández-Canto is grateful to Xunta de Galicia for her pre- doctoral research fellowship (ED481A-2019/263).
DS Minerva
RD 23 abr 2026