Control das fariñas obtidas de trigo " Caaveiro " ecolóxico e convencional

  1. Fernández-Canto, N. 1
  2. García-Gómez, B. 1
  3. García-Marnotes, N. 1
  4. Cobos-García, A. 1
  5. Díaz-Rubio, O. 1
  6. Lombardero-Fernández, M. 2
  7. Vázquez-Odériz, M.L. 1
  8. Pereira lorenzo, S. 3
  9. Ramos-Cabrer, A. 3
  10. Romero-Rodríguez, M.A. 1
  1. 1 Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
  2. 2 Universidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
  3. 3 Universidade de Santiago de Compostela. Departamento de Produción Vexetal e Proxectos de Enxeñaría
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Book:
Dende a produción á panificación do trigo galego 'Caaveiro' en cultivo ecolóxico vs. convencional
  1. Mª Ángeles Romero Rodríguez (coord.)
  2. Santiago Pereira Lorenzo (coord.)

Publisher: Instituto de Biodiversidade Agraria e Desenvolvimento Rural (IBADER) ; Universidad de Santiago de Compostela

Year of publication: 2022

Pages: 75-92

Type: Book chapter

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Abstract

The analytical control of the flours is a key step due to it is the main raw material in the breadmaking. Based on this, in this chapter, it is proposed to develop a system of identification and genetic characterization as a control system for the traceability of ‘Caaveiro’ wheat. In addition, this study evaluates the physico-chemical, nutritional, microbiological and microscopic parameters of ‘Caaveiro’ wheat flour produced in organic vs. conventional cultivation. The genetic identity of the ‘Caaveiro’ wheat produced is verified by means of a traceability system with microsatellites that allows to guarantee the authenticity of this product so appreciated in Galicia. The results of physico-chemical analyses indicate that organic flours have higher moisture content and therefore lower total solids content. At the nutritional level, organic flours have a higher content of fat, sucrose, phosphorus, sodium and copper and a lower content of carbohydrates, starch, calcium and zinc. This study shows that there are no differences in the risk of pathogenic contamination in flours obtained by both cropping systems. In addition, the microsatellite traceability system guarantees the authenticity of this much-appreciated product in Galicia.

Data source: Dialnet