Fernández-Canto, NereaGarcía-Gómez, María BelénVázquez Odériz, María LourdesLombardero Fernández, MatildePereira Lorenzo, SantiagoCobos García, ÁngelDíaz Rubio, OlgaRomero Rodríguez, María de los Ángeles2025-01-082025-01-082024Fernández-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/foods130711202304-8158https://hdl.handle.net/10347/38396A 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.eng© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licensehttp://creativecommons.org/licenses/by/4.0/MineralPGI Pan GallegoLandraceCerealProteinStarch3309 Tecnología de los alimentos330907 Productos de cereales330920 Propiedades de los alimentos3103 Agronomíajournal article10.3390/foods13071120open access