Impact of organic and conventional farming practices on the multidimensional characteristics of flour and indirectly on bread

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. • Assessing the impact of organic or conventional cultivation on flour and bread. • The physicochemical properties of flour remain unaffected by the cultivation method. • Flour color shows minimal variation based on cultivation method. • Fermentation process has a greater influence on bread than the cultivation method. • Promotion of organic bread production is recommended.