Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread
Asparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content, technological value of wheat, and acrylamide level...
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MDPI AG
2024-01-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/14/2/207 |
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| author | Anna Szafrańska Grażyna Podolska Olga Świder Danuta Kotyrba Edyta Aleksandrowicz Agnieszka Podolska-Charlery Marek Roszko |
| author_facet | Anna Szafrańska Grażyna Podolska Olga Świder Danuta Kotyrba Edyta Aleksandrowicz Agnieszka Podolska-Charlery Marek Roszko |
| author_sort | Anna Szafrańska |
| collection | DOAJ |
| description | Asparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content, technological value of wheat, and acrylamide level in bread. The research material consisted of five wheat cultivars grown in two locations in Poland with nitrogen fertilization of 110 kg ha<sup>−1</sup> and sulfur fertilization of 30 kg ha<sup>−1</sup>. The standard ISO method for analyzing the milling and baking properties of wheat was used. The UHPLC-MS/MS method for analyzing the amino acids and the GC/MS method for acrylamide in bread were implemented. The analysis of variance results indicated that the location influenced the total variance in the measured asparagine content and quality of wheat the most, followed by the cultivar and then by the interaction between the environment and cultivar. Sulfur fertilization had no significant effect on the asparagine content, but slightly lowered the gluten quality and loaf volume of bread. However, sulfur fertilization in connection with the cultivar characterized by low starch damage had a positive effect on lowering the acrylamide in bread. Asparagine content in wheat and acrylamide in bread varies mostly depending on cultivar and environment. |
| first_indexed | 2024-03-07T22:46:47Z |
| format | Article |
| id | doaj.art-a25851c6426947a6bda7941c4d5e32c0 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-07T22:46:47Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-a25851c6426947a6bda7941c4d5e32c02024-02-23T15:03:36ZengMDPI AGAgriculture2077-04722024-01-0114220710.3390/agriculture14020207Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in BreadAnna Szafrańska0Grażyna Podolska1Olga Świder2Danuta Kotyrba3Edyta Aleksandrowicz4Agnieszka Podolska-Charlery5Marek Roszko6Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, PolandInstitute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, PolandInstitute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, PolandInstitute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, PolandInstitute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, PolandNational Food Institute, Technical University of Denmark, Kemitorvet Building 201, 2800 Kongens Lyngby, DenmarkInstitute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, PolandAsparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content, technological value of wheat, and acrylamide level in bread. The research material consisted of five wheat cultivars grown in two locations in Poland with nitrogen fertilization of 110 kg ha<sup>−1</sup> and sulfur fertilization of 30 kg ha<sup>−1</sup>. The standard ISO method for analyzing the milling and baking properties of wheat was used. The UHPLC-MS/MS method for analyzing the amino acids and the GC/MS method for acrylamide in bread were implemented. The analysis of variance results indicated that the location influenced the total variance in the measured asparagine content and quality of wheat the most, followed by the cultivar and then by the interaction between the environment and cultivar. Sulfur fertilization had no significant effect on the asparagine content, but slightly lowered the gluten quality and loaf volume of bread. However, sulfur fertilization in connection with the cultivar characterized by low starch damage had a positive effect on lowering the acrylamide in bread. Asparagine content in wheat and acrylamide in bread varies mostly depending on cultivar and environment.https://www.mdpi.com/2077-0472/14/2/207asparagineacrylamidebaking valuestarch damagesulfur fertilizationwheat cultivars |
| spellingShingle | Anna Szafrańska Grażyna Podolska Olga Świder Danuta Kotyrba Edyta Aleksandrowicz Agnieszka Podolska-Charlery Marek Roszko Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread Agriculture asparagine acrylamide baking value starch damage sulfur fertilization wheat cultivars |
| title | Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread |
| title_full | Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread |
| title_fullStr | Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread |
| title_full_unstemmed | Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread |
| title_short | Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread |
| title_sort | factors influencing the accumulation of free asparagine in wheat grain and the acrylamide formation in bread |
| topic | asparagine acrylamide baking value starch damage sulfur fertilization wheat cultivars |
| url | https://www.mdpi.com/2077-0472/14/2/207 |
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