( enerally corresponded to higher levels ...)Transformed Pizzas- for Those Who Mix Health and Pleasure,Health

enerally corresponded to higher levels of antioxidants in comparison to less intense baking conditions, Moore found. Antioxidant levels increased by as much as 60 percent during longer baking times and by as much as 82 percent during higher baking temperatures, depending on the type of wheat flour and the antioxidant test used, the researcher says. The exact mechanisms involved are not yet fully understood, he says.

Both baking time and temperature can be increased together at the same without burning the pizza, according to Moore, if the process is monitored carefully.

As pizza dough is often allowed to ferment before baking, Moore tested the effect of different fermentation times, ranging from zero to 48 hours, on antioxidant properties. Longer fermentation times also boosted antioxidant levels, in some cases by as much as 100 percent, he says. The increase likely resulted from chemical reactions induced by yeasts, which had more time to release the antioxidant components that were bound in the dough, Moore says. Although only whole wheat pizza was used in this study, it is possible that these same cooking factors — longer baking time, higher temperature and longer fermentation — also will have an antioxidant boosting effect on refined pizza dough, but the effect will likely be less obvious, Moore says. That’s because most of the antioxidants in wheat are found in the bran and endosperm components, which have been largely removed in refined flour, he says.

Source-Eurealert
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