Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

@article{Moore2009EffectsOB,
  title={Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.},
  author={Jeffrey Moore and Marla West Luther and Zhihong Cheng and Liangli Lucy Yu},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 3},
  pages={832-9}
}
This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH… CONTINUE READING

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