{"id":234085,"date":"2026-02-17T10:24:15","date_gmt":"2026-02-17T09:24:15","guid":{"rendered":"https:\/\/www.alimentibevande.it\/sponsored-contents\/acrilamide-nella-pizza-limpatto-dellasparagina-nella-farina\/"},"modified":"2026-02-17T10:32:58","modified_gmt":"2026-02-17T09:32:58","slug":"acrylamide-in-pizza-the-impact-of-asparagine-in-flour","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/acrylamide-in-pizza-the-impact-of-asparagine-in-flour\/","title":{"rendered":"Acrylamide in pizza, the impact of asparagine in flour"},"content":{"rendered":"\n<p>In wheat flour-based baked goods, the amount of <strong>free asparagine<\/strong> (fAsn) is a key factor in the formation of <strong>acrylamide <\/strong>(AA). In this context, the aim of a <strong>recent study <\/strong>by a group of Italian researchers (<strong>Covino et al., 2024<\/strong>) was to evaluate the use of four different varieties of common wheat (<strong>Stromboli<\/strong>, <strong>Montecarlo<\/strong>, <strong>Sothys<\/strong>, and <strong>Cosmic<\/strong>), selected for their different fAsn levels, for the production of <strong>pizza <\/strong>with a reduced AA content. Therefore, <strong>whole wheat<\/strong> and <strong>refined flours<\/strong> were obtained from these varieties.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that fAsn levels range from <strong>0.25<\/strong> to <strong>3.30 mmol kg<sup>\u22121<\/sup><\/strong>, with <strong>higher values<\/strong> \u200b\u200bfor <strong>whole-wheat flours<\/strong>, which also exhibit a higher amount of ash, fiber, and damaged starch compared to refined flours. Furthermore, a <strong>reduction in asparagines in the range of 47\u201368%<\/strong> was observed for all selected varieties, compared to a commercial flour, with significantly lower values \u200b\u200brecorded for the refined samples.<\/p>\n\n\n\n<p>Doughs made with <strong>refined flour<\/strong>, after leavening, also exhibit reduced levels of <strong>fAsn <\/strong>and <strong>reducing sugars<\/strong>, due to the fermentation activity of the yeasts. Pizza made with <strong>whole-wheat flours<\/strong>, however, exhibits lower rapidly <strong>digestible starch<\/strong> (RDS) and <strong>rapidly available glucose <\/strong>(RAG) values \u200b\u200bthan the other samples.<\/p>\n\n\n\n<p>In conclusion, the study confirms that <strong>a reduced asparagine content in wheat flour is an effective strategy for mitigating the formation of asparagines in pizza<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Riferimenti bibliografici<\/strong>: C. Covino et al., Journal of the Science of Food and Agriculture, 104, 2024, 4070-4082<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A reduced asparagine content in wheat flour mitigates the formation of acrylamide in pizza<\/p>\n","protected":false},"author":3836,"featured_media":234086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[20823,20824,20852,20856,20853,20855,20854],"tipologia":[],"coauthors":[20589],"class_list":["post-234085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-acrilammide","tag-acrylamide","tag-asparagina","tag-asparagine","tag-farina","tag-flour","tag-pizza"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Acrylamide in 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