España-Fariñas M Pilar, Camba-Carrión Joaquín, García-Gómez María Belén, Vázquez-Odériz María Lourdes, Lombardero-Fernández Matilde, Pereira-Lorenzo Santiago, Urquijo-Zamora Luis, Cobos Ángel, Díaz Olga, Romero-Rodríguez María Ángeles
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.
Foods. 2025 May 13;14(10):1712. doi: 10.3390/foods14101712.
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.
面包是加利西亚（西班牙西北部）烹饪遗产的主要象征之一。本研究评估了在有机和传统种植系统下，由当地小麦品种“卡韦罗”和“卡洛布雷”制成的加利西亚面包的营养品质。根据受保护地理标志（PGI）“加利西亚面包”，面包分别使用100%的当地小麦粉以及25%当地面粉与75%商业面粉的混合物制作而成。采用官方AOAC程序和经过验证的酶法测定营养成分，包括常量营养素、纤维、淀粉组分、糖类和矿物质。结果显示，100%当地小麦面包的蛋白质、碳水化合物和矿物质含量显著更高，这些对人体健康有益。具体而言，“卡韦罗”面包的蛋白质含量更高，而“卡洛布雷”面包的碳水化合物和矿物质含量更高。尽管种植系统的影响较小，但与当地面粉的比例相结合时仍具有相关性。该研究突出了当地小麦品种提升加利西亚面包营养价值的潜力。
