Tuesday, 26 October 2010

slow rise hot bake - increased anti-oxidants in pizza dough

I have my bagel mix first batter (urid lentil, yeast and water) doing a long slow fermentation, so am trawling the data available on the impact that has on digestibility and nutrition. This is an article about wheat pizza crust, not a gluten free dough, but it seems likely that at least some of the action are likely to be the same.

"Increasing baking temperature from 204 to 288 °C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 °C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust."

J. Agric. Food Chem. 2009, 57, 832–839

Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza Crusts

JEFFREY MOORE,† MARLA LUTHER, ZHIHONG CHENG, AND LIANGLI (LUCY) YU* Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742

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