Element Content in Different Wheat Flours and Bread Varieties
María Nerea Fernández-Canto,
María Belén García-Gómez,
Sonia Boado-Crego,
María Lourdes Vázquez-Odériz,
María Nieves Muñoz-Ferreiro,
Matilde Lombardero-Fernández,
Santiago Pereira-Lorenzo,
María Ángeles Romero-Rodríguez
Affiliations
María Nerea Fernández-Canto
Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
María Belén García-Gómez
Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
Sonia Boado-Crego
Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
María Lourdes Vázquez-Odériz
Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
María Nieves Muñoz-Ferreiro
Modestya Research Group, Department of Statistics, Mathematical Analysis and Optimization, University of Santiago de Compostela, 27002 Lugo, Spain
Matilde Lombardero-Fernández
Agronomy and Animal Science Group, Department of Anatomy, Animal Production and Veterinary Clinical Sciences, University of Santiago de Compostela, 27002 Lugo, Spain
Santiago Pereira-Lorenzo
Department of Plant Production and Engineering Projects, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Galicia, 27002 Lugo, Spain
María Ángeles Romero-Rodríguez
Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain
The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.
