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 233rd 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…

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