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Young World
It's healthy now
Photo: Satish.H
THE SECRET: Longer baking hours, higher temperature.
Researchers in the U.S. have developed a way of baking and fermenting dough which can increase levels of antioxidants, which protect against cell and tissue damage. The team from the University of Maryland told the American Chemical Society that longer baking and higher temperatures are the key. But a U.K. diet expert said a healthier pizza base might lead people to choose more unhealthy toppings. The researchers looked at the effect of different baking conditions on the dough. They cooked two different kinds of whole grain pizza dough, made from two different varieties of wheat, at a range of temperatures from 204<108,SYM,176>C to 285<108,SYM,176>C, and to different baking times — from seven to 14 minutes. The dough was also checked for its antioxidant properties. Antioxidant levels increased by up to 60 per cent during longer baking times and by as much as 82 per cent during higher baking temperatures, depending on the type of wheat flour and the antioxidant test used, the researcher says. Letting the pizza dough ferment for longer, up to 48 hours, also appeared to increase antioxidants significantly.
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