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U.S. scientists have created a helpful health Pizza

March 28 2007
15:27

Chemists working in the department of food industry, University of Maryland in the U.S., amid an epidemic of obesity in the U.S., said that made the "junk" pizza is much more useful and healthy food.

Normal pizza made with white flour can get much more useful properties because it contains yeast. In order to give the yeast to realize their potential antioxydative enough to bake the pizza a little longer at higher temperatures and give rise yeast dough several times in the process of kneading the dough.

After the baking time increased from 7 to 11 minutes, antioxidant levels increased by 60%. Antioxidants - substances that neutralize free radicals that damage cells and DNA that could lead to the development of tumors, and premature aging of the organism.

Methods of improving the properties of pizza, according to scientists, was born out of common development to enhance the value of products made with white flour. Pizza was not chosen randomly, as this dish is very popular not only in Italy or the USA, but in the rest of the world.

Nevertheless, the researchers warn that eating pizza, which is so rich in fats, meat and calories is not very useful for health. Tells Medical Information Network.

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