Strategies to reduce the acrylamide formation in soft wheat based products
The main objective of the project is to reduce the acrylamide formation in in soft wheat based
products, throughout the identification of ideal varieties and the application of optimal agronomic
techniques.
Acrylamide is an organic compound classified as a food contaminant and represents a chemical hazard in the food chain
The activities include:
1) Screening of ancient and modern wheat varieties to identify accessions with low asparagine and
reducing sugars content;
2) Realization of field trials to evaluate the correlation between nitrogen fertilization and asparagine
and reducing sugars content;
3) Preparation of bread with different kind of flours and ingredients, to evaluate the final content of
acrillamide.
4) Drafting of cultivation contracts with premium related to the acrylamide topic.
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Pagina web sul sito del capofila CO.NA.SE.
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Opuscolo sui risultati del progetto del Gruppo Operativo ATS SALUTE
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Azione B2: Relazione finale sul biennio ad uso dei tecnici
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AZIONE B3: Relazione finale sul biennio ad uso delle aziende
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AZIONE B4: Report finale sulle prove per la produzione di biscotti
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Video del progetto
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