That's right! A new study by researchers at the University of Maryland have concluded that pizza, examined the levels of antioxidants in whole wheat pizza dough following a range of different fermentation times, baking times, and baking temperatures. It turns out that when the dough's fermentation time is upped, antioxidant levels rise 100 percent. Also, baking at a higher temperature and longer baking times also increased antioxidant levels. So, soon enough you will be able to serve your family something that they like and you'll feel good about it.
Tuesday, March 27, 2007
Pizza Can Actually Be Good For You
That's right! A new study by researchers at the University of Maryland have concluded that pizza, examined the levels of antioxidants in whole wheat pizza dough following a range of different fermentation times, baking times, and baking temperatures. It turns out that when the dough's fermentation time is upped, antioxidant levels rise 100 percent. Also, baking at a higher temperature and longer baking times also increased antioxidant levels. So, soon enough you will be able to serve your family something that they like and you'll feel good about it.
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