Hungry for a healthier pizza? It's all in the fermentation and baking of the dough, say researchers. University of Maryland food chemists have found that by baking wholegrain pizza dough for longer times and at higher temperatures, its antioxidant level get boosted.
Diets rich in antioxidant may help reduce the risk of cancer, heart disease and various other health problems.
In the experiment, the researchers baked wholegrain dough at temperature ranging from 204 degree celcius to 290 degree celcius and for times of seven to 14 minutes. They found the antioxidant levels increased by much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures.
Longer fermentation times for dough also boosted the antioxidant levels by up to 100 percent in some cases, possibly due to reactions induced by yeasts. The results don't mean it's OK to go crazy on the top-pings. Fatty extras like sausage cancel the benefits of the dough.
Diets rich in antioxidant may help reduce the risk of cancer, heart disease and various other health problems.
In the experiment, the researchers baked wholegrain dough at temperature ranging from 204 degree celcius to 290 degree celcius and for times of seven to 14 minutes. They found the antioxidant levels increased by much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures.
Longer fermentation times for dough also boosted the antioxidant levels by up to 100 percent in some cases, possibly due to reactions induced by yeasts. The results don't mean it's OK to go crazy on the top-pings. Fatty extras like sausage cancel the benefits of the dough.
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