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

Anna Szafrańska (), Grażyna Podolska, Olga Świder, Danuta Kotyrba, Edyta Aleksandrowicz, Agnieszka Podolska-Charlery and Marek Roszko
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Anna Szafrańska: Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Grażyna Podolska: Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
Olga Świder: Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Danuta Kotyrba: Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Edyta Aleksandrowicz: Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
Agnieszka Podolska-Charlery: National Food Institute, Technical University of Denmark, Kemitorvet Building 201, 2800 Kongens Lyngby, Denmark
Marek Roszko: Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland

Agriculture, 2024, vol. 14, issue 2, 1-19

Abstract: 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 −1 and sulfur fertilization of 30 kg ha −1 . 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.

Keywords: asparagine; acrylamide; baking value; starch damage; sulfur fertilization; wheat cultivars (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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