Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread

Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread

Bread 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 flo...

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Main Authors: M Pilar España-Fariñas, Joaquín Camba-Carrión, María Belén García-Gómez, María Lourdes Vázquez-Odériz, Matilde Lombardero-Fernández, Santiago Pereira-Lorenzo, Luis Urquijo-Zamora, Ángel Cobos, Olga Díaz, María Ángeles Romero-Rodríguez
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
bread quality
local cultivar
<i>Triticum aestivum</i>
farming system
organic wheat
nutritional profile
Online Access:https://www.mdpi.com/2304-8158/14/10/1712
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https://www.mdpi.com/2304-8158/14/10/1712

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