Exploring variability in free asparagine seed content in bread wheat (Triticum aestivum L.) elite varieties to reduce acrylamide-forming potential

Acrylamide (AA) has been detected as a food-processing contaminant in a wide range of foods. Since AA has been classified as a probable human carcinogen, its formation has become a significant problem in the manufacturing processes of those foods processed at high temperatures (e.g., fried, baked, roasted). AA is generated during Maillard cascade reactions involving free reducing sugars and free asparagine (fAsn). In wheat derivatives, the quantity of fAsn has been identified as a key factor in AA formation. This study aims to investigate the accumulation of fAsn in elite varieties of bread wheat (Triticum aestivum L.) relevant for Italian market, to identify contrasting genotypes for fAsn accumulation and assess their acrylamide-forming potential. To this purpose, eighteen bread wheat varieties, grown in 4 different Italian locations and for 2 agronomic years, have been analysed for fAsn content in the grain, using an enzymatic/spectrophotometric method. Specific genotypes were selected for their contrasting fAsn accumulation (low or high fAsn content) across years and growth environments. These genotypes will be separately used to produce pizza and the acrylamide content will be measured to define their acrylamide-forming potential.