| Autor: |
Fernández-Canto N; 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., García-Gómez MB; 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., Vázquez-Odériz ML; 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., Lombardero-Fernández M; 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., Pereira-Lorenzo S; 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., Cobos Á; 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., Díaz O; 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., Romero-Rodríguez MÁ; 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.; Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain. |
| Abstrakt: |
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. |
