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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MDPI AG
2025-05-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1712 |
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| author | 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 |
| author_facet | 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 |
| author_sort | M Pilar España-Fariñas |
| collection | DOAJ |
| description | 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 flour and a mixture of 25% local flour with 75% commercial flour, in accordance with the Protected Geographical Indication (PGI) ‘Pan Galego’. Nutritional composition was assessed using official AOAC procedures and validated enzymatic assays, including macronutrients, fiber, starch fractions, sugars and minerals. The results reveal that 100% local wheat breads showed significantly higher levels of protein, carbohydrates and minerals, which are beneficial for human health. Specifically, ‘Caaveiro’ breads were richer in protein, while ‘Callobre’ breads exhibited higher carbohydrate and mineral content. Although the cultivation system had a minor effect, it was still relevant when combined with the proportion of local flour. The study highlights the potential of local wheat varieties to enhance the nutritional value of Galician bread. |
| format | Article |
| id | doaj-art-b0a50c15f57f4e9db68b2d1e26784551 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b0a50c15f57f4e9db68b2d1e267845512025-08-20T02:33:44ZengMDPI AGFoods2304-81582025-05-011410171210.3390/foods14101712Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician BreadM Pilar España-Fariñas0Joaquín Camba-Carrión1María Belén García-Gómez2María Lourdes Vázquez-Odériz3Matilde Lombardero-Fernández4Santiago Pereira-Lorenzo5Luis Urquijo-Zamora6Ángel Cobos7Olga Díaz8María Ángeles Romero-Rodríguez9Areas 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, SpainAreas 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, SpainAreas 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, SpainAreas 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, SpainInstituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, SpainInstituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, SpainDepartment of Crop Production, Agricultural Research Center of Mabegondo, 15318 A Coruña, SpainAreas 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, SpainAreas 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, SpainAreas 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, SpainBread 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 flour and a mixture of 25% local flour with 75% commercial flour, in accordance with the Protected Geographical Indication (PGI) ‘Pan Galego’. Nutritional composition was assessed using official AOAC procedures and validated enzymatic assays, including macronutrients, fiber, starch fractions, sugars and minerals. The results reveal that 100% local wheat breads showed significantly higher levels of protein, carbohydrates and minerals, which are beneficial for human health. Specifically, ‘Caaveiro’ breads were richer in protein, while ‘Callobre’ breads exhibited higher carbohydrate and mineral content. Although the cultivation system had a minor effect, it was still relevant when combined with the proportion of local flour. The study highlights the potential of local wheat varieties to enhance the nutritional value of Galician bread.https://www.mdpi.com/2304-8158/14/10/1712bread qualitylocal cultivar<i>Triticum aestivum</i>farming systemorganic wheatnutritional profile |
| spellingShingle | 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 Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread Foods bread quality local cultivar <i>Triticum aestivum</i> farming system organic wheat nutritional profile |
| title | Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread |
| title_full | Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread |
| title_fullStr | Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread |
| title_full_unstemmed | Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread |
| title_short | Influence of Cultivation System and Proportion of Local Cultivars ‘Caaveiro’ and ‘Callobre’ in Flour Mixtures on the Nutritional Quality of Galician Bread |
| title_sort | influence of cultivation system and proportion of local cultivars caaveiro and callobre in flour mixtures on the nutritional quality of galician bread |
| topic | bread quality local cultivar <i>Triticum aestivum</i> farming system organic wheat nutritional profile |
| url | https://www.mdpi.com/2304-8158/14/10/1712 |
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