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Element Content in Different Wheat Flours and Bread Varieties.

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This summary is machine-generated.

The local "Caaveiro" wheat variety, used in "Pan Galego" bread, shows a promising nutritional profile. Its flour and resulting bread exhibit notable levels of essential elements, contributing to its unique characteristics.

Keywords:
Galician breadautochthonous cultivarrefinedwholegrain‘Caaveiro’

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Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Bread is a globally consumed cereal-based product.
  • The PGI "Pan Galego" bread industry requires 25% local flour.
  • "Caaveiro" is an autochthonous wheat variety of growing interest.

Purpose of the Study:

  • To evaluate the element content of "Caaveiro" wheat flour and bread.
  • To compare the nutritional profile of "Caaveiro" with other wheat varieties.
  • To assess the suitability of "Caaveiro" for PGI "Pan Galego" bread production.

Main Methods:

  • Elemental analysis of refined wheat flours (Castilla, "Caaveiro", and a mixture) and wholegrain flour using ICP-MS.
  • Baking loaves of bread using different flour compositions.
  • Analysis of the element content in the final bread products.

Main Results:

  • Wholegrain flour had the highest content of most elements, notably Phosphorus (P).
  • "Caaveiro" flour (FCv) showed high Copper (Cu) content and intermediate levels of other elements like Potassium (K), Magnesium (Mg), Manganese (Mn), Zinc (Zn), Iron (Fe), and Sodium (Na).
  • Elemental differences observed in flours were consistent in the final bread products.

Conclusions:

  • The "Caaveiro" wheat cultivar possesses a valuable nutritional profile regarding its element content.
  • This local variety contributes distinct elemental characteristics to both flour and bread.
  • "Caaveiro" is a suitable candidate for inclusion in the PGI "Pan Galego" bread industry, offering unique nutritional benefits.