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Fernández-Canto N, García-Gómez MB, Vázquez-Odériz ML, Lombardero-Fernández M, Pereira-Lorenzo S, Cobos Á, Díaz O, Romero-Rodríguez MÁ. Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread. Foods 2024; 13:1120. [PMID: 38611424 PMCID: PMC11012170 DOI: 10.3390/foods13071120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
A 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.
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Affiliation(s)
- Nerea Fernández-Canto
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Belén García-Gómez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Lourdes Vázquez-Odériz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Matilde Lombardero-Fernández
- Agronomy and Animal Science Group, Department of Anatomy, Animal Production and Veterinary Clinical Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
| | - Santiago Pereira-Lorenzo
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
- Department of Plant Production and Engineering Projects, Escuela Politécnica Superior, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Ángel Cobos
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - Olga Díaz
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
| | - María Ángeles Romero-Rodríguez
- Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain; (N.F.-C.); (M.B.G.-G.); (M.L.V.-O.); (Á.C.); (M.Á.R.-R.)
- Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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