Hotter cooking temps may make for healthier pies
By Canadian PizzaNews
September 1, 2010, Red Bank, NJ – A chemist from the
University of Maryland has discovered that cooking pizzas longer and at higher
temperatures may produce a healthier pizza.
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
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.
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