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Article: Food chemists discover a trick to boost antioxidants in pizza dough
- Article from:
- The Hindustan Times
- Article date:
- March 27, 2007
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Report from the Asian News International brought to you by the Hindustan Times
Washington, March 27 -- Pizza with more nutritious value may soon be available in pizza parlours, for food chemists at the University of Maryland have discovered a trick to boost antioxidant content of pizza dough by optimising baking and fermentation methods.
While presenting their findings at the 233rd national meeting of the American Chemical Society, they said that longer-baking times and higher temperature, which are relied upon for enhancing the flavour of pizza, may also boost antioxidant levels in dough, especially whole wheat varieties.
Study co-author Jeffrey Moore, a doctoral student in food ...