NEWS

Health boost for pizza
A team of food chemists from the University of Maryland has boosted the antioxidant levels of pizza dough by optimizing baking and fermentation methods. They presented their findings at the 233^rd national meeting of the American Chemical Society.

Longer baking times and higher temperatures can enhance the flavor of pizza; this study shows that these baking conditions may also increase the antioxidant levels in dough, especially whole-wheat varieties.

But why try to make a foo…