Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

The analysis of simple sequence repeats (SSRs) and bulk ground samples by droplet digital polymerase chain reaction (ddPCR) was investigated as an alternative to individual kernel testing for assessing the presence local cultivars in common wheat (Triticum aestivum L.) varietal blends. recent Protected Geographical Indication (PGI) ‘Pan Galego’ (Galician bread) requires that flour comprise a minimum 25% cultivars. As test compliance with this level, flours were prepared mixing commercial 0%, 5%, 20%, 30% ‘Caaveiro’ 100% used controls. A second performed set 5% ‘Caaveiro’. These mixed two different assess potential ability five SSRs identify percentage ‘Caaveiro’, constituting first reference use traceability specific autochthonous ddPCR using QX200 system platform targeted proportions across simulated range out SSRs, indicating they can be breads.