Abstract
The demand for organic and locally sourced products is on the rise. This study investigates the impact of farming practices (organic versus conventional) on the microbiological, microscopic, and physical-chemical properties of 'Caaveiro' flour, alongside the physical-chemical, instrumental texture parameters, and sensory attributes of breads, using two fermentation methods (sourdough versus mixed leavening). 'Caaveiro' flour and bread, recognized under the Protected Geographical Indication ‘Galician Bread’, were employed as a case study. Organic flours exhibited higher counts of aerobic plate microorganisms, yeasts, and molds, yet these levels posed no health risks. Overall, farming practices demonstrated negligible influence on the evaluated flour and bread characteristics. Instead, fermentation method emerged as the predominant factor shaping bread attributes. Consequently, promoting organic production could help maintain the distinctive qualities of traditional breads under Protected Geographical Indications.
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