Fernández-Canto, NereaGarcía-Gómez, María BelénVázquez Odériz, María LourdesLombardero Fernández, MatildePereira Lorenzo, SantiagoCobos García, ÁngelDíaz Rubio, OlgaVázquez Vázquez, ManuelRomero 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., 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.2024.1168070023-6438https://hdl.handle.net/10347/38397The 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.eng© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/bync/4.0/). Attribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/Local cultivarSensory analysisMicroorganismMicroscopic characteristicsOrganic production3309 Tecnología de los alimentos330907 Productos de cereales330920 Propiedades de los alimentos3103 Agronomíajournal article10.1016/j.lwt.2024.116807open access