Numerous epidemiological studies have highlighted the positive effects on health of wholegrain bakery products made from ‘old’ common wheat (Triticum aestivum L.) varieties. However, ‘old’ common wheat varieties display poor rheological...
moreNumerous epidemiological studies have highlighted the positive effects on health of wholegrain bakery products made from ‘old’ common wheat (Triticum aestivum L.) varieties. However, ‘old’ common wheat varieties display poor rheological properties, and there is limited information on its free asparagine (ASN) content, the main precursor to acrylamide during the baking process. This paper evaluates the effects of two seeding density levels (SD: 200 and 350 seed m−2), three nitrogen levels (NL: 35, 80 and 135 kg N ha−1), and two sulfur levels (SL: 0 and 6.4 kg S ha−1) towards improving the grain yield (GY), rheological characteristics, and ASN content of 14 ‘old’ common wheat varieties. SL and SD treatments significantly increased GY without decreasing the protein content (PC), while NL significantly increased the PC without affecting GY. The dough strength (W) increased significantly with increasing SL and NL but was significantly reduced with increasing SD. ASN significantly increas...
