Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread

The aim of this study was to analyse the effects of nitrogen nutrition, leaf disease control, wheat genotype and their interactions on acrylamide precursors content in wheat flour. Asparagine content was generally increasing at higher nitrogen doses, and nitrogen dose increase from 0 to 180 kg/ha increased the asparagine content to about 250%. The highest asparagine levels were determined at early spring N application. In the year 2006 with high leaf disease infestation, fungicide treatment decreased asparagine content particularly at higher N doses. Close relationship between protein content and free asparagine in wheat flour was determined when leaf disease stress (fungicide treatment) and drought stress (year) were constant. Asparagine content was strongly influenced by wheat genotype. Glucose content in wheat flour decreased both with fungicide treatment and total intensity level. N dose increased glucose content up to 120 kg N/ha. Higher N doses decreased glucose content to the initial level.