{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,15]],"date-time":"2026-07-15T18:36:41Z","timestamp":1784140601894,"version":"3.55.0"},"reference-count":51,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T00:00:00Z","timestamp":1747094400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cC\u00e1tedra do Pan e do Cereal\u201d, Institutional C\u00e1tedra of the University of Santiago de Compostela","award":["2018-Ad003"],"award-info":[{"award-number":["2018-Ad003"]}]},{"name":"\u201cC\u00e1tedra do Pan e do Cereal\u201d, Institutional C\u00e1tedra of the University of Santiago de Compostela","award":["PID2021-123905OB-I00"],"award-info":[{"award-number":["PID2021-123905OB-I00"]}]},{"name":"Spanish Ministry of Science and Innovation, Proyectos de Generaci\u00f3n de Conocimiento 2021\u20132023","award":["2018-Ad003"],"award-info":[{"award-number":["2018-Ad003"]}]},{"name":"Spanish Ministry of Science and Innovation, Proyectos de Generaci\u00f3n de Conocimiento 2021\u20132023","award":["PID2021-123905OB-I00"],"award-info":[{"award-number":["PID2021-123905OB-I00"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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, \u2018Caaveiro\u2019 and \u2018Callobre\u2019, 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) \u2018Pan Galego\u2019. 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, \u2018Caaveiro\u2019 breads were richer in protein, while \u2018Callobre\u2019 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.<\/jats:p>","DOI":"10.3390\/foods14101712","type":"journal-article","created":{"date-parts":[[2025,5,13]],"date-time":"2025-05-13T03:59:26Z","timestamp":1747108766000},"page":"1712","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Influence of Cultivation System and Proportion of Local Cultivars \u2018Caaveiro\u2019 and \u2018Callobre\u2019 in Flour Mixtures on the Nutritional Quality of Galician Bread"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-2148-5437","authenticated-orcid":false,"given":"M Pilar","family":"Espa\u00f1a-Fari\u00f1as","sequence":"first","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-7822-5159","authenticated-orcid":false,"given":"Joaqu\u00edn","family":"Camba-Carri\u00f3n","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7147-819X","authenticated-orcid":false,"given":"Mar\u00eda Bel\u00e9n","family":"Garc\u00eda-G\u00f3mez","sequence":"additional","affiliation":[{"name":"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"},{"name":"Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Lourdes","family":"V\u00e1zquez-Od\u00e9riz","sequence":"additional","affiliation":[{"name":"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"},{"name":"Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2088-1207","authenticated-orcid":false,"given":"Matilde","family":"Lombardero-Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"},{"name":"Agronomy and Animal Science Group, Department of Anatomy, Animal Production and Veterinary Clinical Sciences, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2418-2366","authenticated-orcid":false,"given":"Santiago","family":"Pereira-Lorenzo","sequence":"additional","affiliation":[{"name":"Instituto de Biodiversidade Agraria e Desenvolvemento Rural (IBADER), Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"},{"name":"Department of Crop Production and Engineering Projects, Escuela Polit\u00e9cnica Superior, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4139-4996","authenticated-orcid":false,"given":"Luis","family":"Urquijo-Zamora","sequence":"additional","affiliation":[{"name":"Department of Crop Production, Agricultural Research Center of Mabegondo, 15318 A Coru\u00f1a, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2121-9648","authenticated-orcid":false,"given":"\u00c1ngel","family":"Cobos","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8138-2869","authenticated-orcid":false,"given":"Olga","family":"D\u00edaz","sequence":"additional","affiliation":[{"name":"Areas of 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