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Sustainable Flour Innovation: Enhancing Product Safety and Market Position Through Low-Asparagine Wheat

Acrylamide, classified as a human carcinogen, forms mainly through the Maillard reaction between free asparagine and reducing sugars during baking. Wheat-based products are a major dietary source, and sulphur deficiency in soils can drastically increase asparagine levels in grain. This study evaluat...

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Principais autores: Panagiotis Kafetzopoulos, Elpida Samara, Dimitrios Kafetzopoulos, Pavlos Kilintzis
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-01-01
Serier:Proceedings
Fag:
acrylamide
asparagine
wheat
sulphur fertilization
food safety
bakery products
Online adgang:https://www.mdpi.com/2504-3900/134/1/57
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