Autochthonous Wheat Grown in Organic and Conventional Systems: Nutritional Quality of Flour and Bread
Nerea Fernández-Canto,
María Belén García-Gómez,
María Lourdes Vázquez-Odériz,
Matilde Lombardero-Fernández,
Santiago Pereira-Lorenzo,
Ángel Cobos,
Olga Díaz,
María Ángeles Romero-Rodríguez
Affiliations
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
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
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
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
Santiago Pereira-Lorenzo
Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), 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
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
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
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.
