Chemists Create Healthier Pizza By Boosting Antioxidants In Dough

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Chemists Create Healthier Pizza By Boosting Antioxidants In Dough

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Chemists Create Healthier Pizza By Boosting Antioxidants In Dough - 26-03-2007, 04:00 PM

Attention pizza lovers: Researchers at the University of Maryland has discovered how to boost the antioxidant content of pizza dough by optimizing baking and fermentation methods, a finding that could lead to healthier pizza, they say. Deep-dish, Chicago-style pizza, with its longer baking time and thick crust, may contain more antioxidants than other pizza styles, they add. The study will be presented March 26 at the American Chemical Society national meeting in Chicago.

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