Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

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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Bibliographic Details
Main Authors: Anna Szafrańska, Grażyna Podolska, Olga Świder, Danuta Kotyrba, Edyta Aleksandrowicz, Agnieszka Podolska-Charlery, Marek Roszko
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Agriculture
Subjects:
asparagine
acrylamide
baking value
starch damage
sulfur fertilization
wheat cultivars
Online Access:https://www.mdpi.com/2077-0472/14/2/207

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