RT Journal Article
T1 Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread
A1 España Fariñas, M. Pilar
A1 Camba-Carrión, Joaquín
A1 García-Gómez, María Belén
A1 Vázquez Odériz, María Lourdes
A1 Lombardero Fernández, Matilde
A1 Pereira Lorenzo, Santiago
A1 Urquijo-Zamora, Luis
A1 Cobos García, Ángel
A1 Díaz Rubio, Olga
A1 Romero Rodríguez, María de los Ángeles
K1 bread quality
K1 local cultivar
K1 Triticum aestivum
K1 farming system
K1 organic wheat
K1 nutritional profile
K1 protected geographical indication
AB Bread is one of the main symbols of the culinary heritage of Galicia (NW Spain). This study evaluates the nutritional quality of Galician breads made from local wheat varieties, ‘Caaveiro’ and ‘Callobre’, under organic and conventional farming systems. Breads were prepared using 100% local wheat flour and a mixture of 25% local flour with 75% commercial flour, in accordance with the Protected Geographical Indication (PGI) ‘Pan Galego’. Nutritional composition was assessed using official AOAC procedures and validated enzymatic assays, including macronutrients, fiber, starch fractions, sugars and minerals. The results reveal that 100% local wheat breads showed significantly higher levels of protein, carbohydrates and minerals, which are beneficial for human health. Specifically, ‘Caaveiro’ breads were richer in protein, while ‘Callobre’ breads exhibited higher carbohydrate and mineral content. Although the cultivation system had a minor effect, it was still relevant when combined with the proportion of local flour. The study highlights the potential of local wheat varieties to enhance the nutritional value of Galician bread.
PB MDPI
SN 2304-8158
YR 2025
FD 2025-05-13
LK https://hdl.handle.net/10347/43885
UL https://hdl.handle.net/10347/43885
LA eng
NO España-Fariñas, M.P.; Camba-Carrión, J.; García-Gómez, M.B.; Vázquez-Odériz, M.L.; Lombardero-Fernández, M.; Pereira-Lorenzo, S.; Urquijo-Zamora, L.; Cobos, Á.; Díaz, O.; Romero- Rodríguez, M.Á. Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread. Foods 2025, 14, 1712. https://doi.org/ 10.3390/foods14101712
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) and the Spanish Ministry of Science and Innovation, Proyectos de Generación de Conocimiento 2021–2023 (PID2021-123905OB-I00).
DS Minerva
RD 8 jun 2026