España Fariñas, M. PilarCamba-Carrión, JoaquínGarcía-Gómez, María BelénVázquez Odériz, María LourdesLombardero Fernández, MatildePereira Lorenzo, SantiagoUrquijo-Zamora, LuisCobos García, ÁngelDíaz Rubio, OlgaRomero Rodríguez, María de los Ángeles2025-11-182025-11-182025-05-13España-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/foods141017122304-8158https://hdl.handle.net/10347/43885Bread 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.eng© 2025 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) license (https://creativecommons.org/ licenses/by/4.0/).Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/bread qualitylocal cultivarTriticum aestivumfarming systemorganic wheatnutritional profileprotected geographical indication3309 Tecnología de los alimentosjournal article10.3390/foods14101712open access