News

The Crop Manager

Adressing the Free Asparagine Challenge

November 2, 2020

Our project was featured in Top Crop Manager magazine, where Caroline King interviewed Dr. Martin Scanlon about the importance of reducing acrylamide formation in bakery products through the mitigation of free asparagine in wheat. The article covers free asparagine levels in Canadian wheat, the agricultural effects on these levels, breeding strategies, the impact on breadmaking quality, and future work.

Learn more here!

Spotlight on AWC- funded Research

Free Asparagine Resaerch May be Priceless for Producers

March, 2020

In this news, Dr. Martin Scanlon explains the importance of our project in tackling the mitigation of free asparagine in Canadian wheat. The free amino acid asparagine, naturally found in wheat, is the main precursor to acrylamide formation in baked goods. Acrylamide has been linked to cancer formation in lab animals, so the mitigation of free asparagine in wheat is critical for people’s health, the breadmaking industry, and Canadian wheat farmers.

Learn more here!