Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread
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...
| Autores: | , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad de Santiago de Compostela (USC) |
| Repositorio: | Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela |
| Idioma: | inglés |
| OAI Identifier: | oai:minerva.usc.gal:10347/38396 |
| Acceso en línea: | https://hdl.handle.net/10347/38396 |
| Access Level: | acceso abierto |
| Palabra clave: | Mineral PGI Pan Gallego Landrace Cereal Protein Starch 3309 Tecnología de los alimentos 330907 Productos de cereales 330920 Propiedades de los alimentos 3103 Agronomía |
| id |
ES_78d7b7caabbcfe3b5b0da02bdd0b6685 |
|---|---|
| oai_identifier_str |
oai:minerva.usc.gal:10347/38396 |
| network_acronym_str |
ES |
| network_name_str |
España |
| repository_id_str |
|
| spelling |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and breadFernández-Canto, NereaGarcía-Gómez, María BelénVázquez Odériz, María LourdesLombardero Fernández, MatildePereira Lorenzo, SantiagoCobos García, ÁngelDíaz Rubio, OlgaRomero Rodríguez, María de los ÁngelesMineralPGI Pan GallegoLandraceCerealProteinStarch3309 Tecnología de los alimentos330907 Productos de cereales330920 Propiedades de los alimentos3103 AgronomíaA 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. MDPIUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e BromatoloxíaUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas VeterinariasUniversidade de Santiago de Compostela. Departamento de Produción Vexetal e Proxectos de EnxeñaríaUniversidade de Santiago de Compostela. Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER)20242024-01-0120242024-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10347/38396reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostelainstname:Universidad de Santiago de Compostela (USC)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023 PID2021-123905OB-I00 DESDE EL CAMPO A LA MESA DE CEREALES AUTOCTONOS EN MANEJO ECOLOGICO VS. CONVENCIONALopen accesshttp://purl.org/coar/access_right/c_abf2© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) licensehttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:minerva.usc.gal:10347/383962026-06-15T12:47:27Z |
| dc.title.none.fl_str_mv |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| title |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| spellingShingle |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread Fernández-Canto, Nerea Mineral PGI Pan Gallego Landrace Cereal Protein Starch 3309 Tecnología de los alimentos 330907 Productos de cereales 330920 Propiedades de los alimentos 3103 Agronomía |
| title_short |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| title_full |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| title_fullStr |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| title_full_unstemmed |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| title_sort |
Autochthonous wheat grown in organic and conventional systems: nutritional quality of flour and bread |
| dc.creator.none.fl_str_mv |
Fernández-Canto, Nerea García-Gómez, María Belén Vázquez Odériz, María Lourdes Lombardero Fernández, Matilde Pereira Lorenzo, Santiago Cobos García, Ángel Díaz Rubio, Olga Romero Rodríguez, María de los Ángeles |
| author |
Fernández-Canto, Nerea |
| author_facet |
Fernández-Canto, Nerea García-Gómez, María Belén Vázquez Odériz, María Lourdes Lombardero Fernández, Matilde Pereira Lorenzo, Santiago Cobos García, Ángel Díaz Rubio, Olga Romero Rodríguez, María de los Ángeles |
| author_role |
author |
| author2 |
García-Gómez, María Belén Vázquez Odériz, María Lourdes Lombardero Fernández, Matilde Pereira Lorenzo, Santiago Cobos García, Ángel Díaz Rubio, Olga Romero Rodríguez, María de los Ángeles |
| author2_role |
author author author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía Universidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias Universidade de Santiago de Compostela. Departamento de Produción Vexetal e Proxectos de Enxeñaría Universidade de Santiago de Compostela. Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER) |
| dc.subject.none.fl_str_mv |
Mineral PGI Pan Gallego Landrace Cereal Protein Starch 3309 Tecnología de los alimentos 330907 Productos de cereales 330920 Propiedades de los alimentos 3103 Agronomía |
| topic |
Mineral PGI Pan Gallego Landrace Cereal Protein Starch 3309 Tecnología de los alimentos 330907 Productos de cereales 330920 Propiedades de los alimentos 3103 Agronomía |
| description |
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. |
| publishDate |
2024 |
| dc.date.none.fl_str_mv |
2024 2024-01-01 2024 2024-01-01 |
| dc.type.none.fl_str_mv |
journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.openaire.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/10347/38396 |
| url |
https://hdl.handle.net/10347/38396 |
| dc.language.none.fl_str_mv |
Inglés eng |
| language_invalid_str_mv |
Inglés |
| language |
eng |
| dc.relation.none.fl_str_mv |
Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023 PID2021-123905OB-I00 DESDE EL CAMPO A LA MESA DE CEREALES AUTOCTONOS EN MANEJO ECOLOGICO VS. CONVENCIONAL |
| dc.rights.none.fl_str_mv |
open access http://purl.org/coar/access_right/c_abf2 http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.openaire.fl_str_mv |
info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
open access http://purl.org/coar/access_right/c_abf2 http://creativecommons.org/licenses/by/4.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
MDPI |
| publisher.none.fl_str_mv |
MDPI |
| dc.source.none.fl_str_mv |
reponame:Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela instname:Universidad de Santiago de Compostela (USC) |
| instname_str |
Universidad de Santiago de Compostela (USC) |
| reponame_str |
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela |
| collection |
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela |
| repository.name.fl_str_mv |
|
| repository.mail.fl_str_mv |
|
| _version_ |
1869411290835845120 |
| score |
15.812429 |