The discovery resulted from a study examining new ways to improve the health properties of wheat-based foods. Researchers experimented with baking temperature and time, as well as the length of time allowed for dough fermentation. They found that with higher baking temperatures, antioxidant levels rose between 60 and 82 per cent, depending on the type of wheat flour used.

Antioxidants protect cells from damage caused by unstable molecules known as free radicals. Some experts believe antioxidants can lower the risk of cancer, heart disease and other ailments.

The results of this study were presented at a recent meeting of the American Chemical Society in Chicago.