Fermented Dough Higher in Antioxidants

Nutrition and food scientists at the University of Maryland, led by Professor Liangli Yu, studied the antioxidant activity in whole wheat pizza doughs fermented for different periods and cooked at different temperatures. They found that dough left to ferment for 48 hours had a 130 percent rise in a major wheat antioxidant – and that cooking the pizza for just 7 minutes at 288°C (550° F) resulted in a pie that had the highest oxygen radical absorbing and scavenging capacities.
Journal of Agricultural and Food Chemistry, 2009. DOI:10.1021/jf802083x