Here's a curious article from
"how stuff works" about flour nutrition research:
Quote:
|
What the researchers did is take various types of whole-grain wheat dough and mess around with three factors: fermenting time (when the dough is left to rise); baking temperature and baking time. They found that increasing each factor increased the levels of antioxidants in the dough. Baking the dough for 14 minutes instead of seven minutes increased antioxidants up to 80 percent. Higher baking temperatures, going from 400 F (204 C) to 550 F (285 C), raised antioxidant levels up to 60 percent. And extending the fermenting time from the usual 18 hours to 48 hours boosted antioxidants up to 100 percent. The exact results depended on the type of flour and the antioxidant test the researchers applied. But overall, the results were very good for a healthier pizza dough. The scientists believe antioxidants levels will really skyrocket if pizza makers implement all of the increases, although it's unclear how a pizza won't burn if it's baked both hotter and longer.
|
It seems that the stuff we do to make pizza taste better (whole grains, longer fermentation, hotter baking) make it better for you. Now, about that cheese...