在线观看亚洲精品专区-在线观看亚洲免费-在线观看亚洲免费视频-在线观看亚洲欧美-欧美freexxx-欧美free嫩交video

食品伙伴網服務號
 
 
當前位置: 首頁 » 專業英語 » 專業知識 » 正文

U.S. food chemists bake healthier-to-eat pizza

放大字體  縮小字體 發布日期:2007-03-27
 U.S. food researchers have found a process that makes pizza a healthier-to-eat food by increasing the antioxidants in whole-grain wheat pizza dough.

    Antioxidants are substances that protect cells from damage caused by unstable molecules known as free radicals. Some experts believe antioxidants can lower the risk of cancer, heart disease and other ailments.

    University of Maryland food chemists said Monday they had enhanced the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough more time to rise.

    "The reason that we chose pizza is just because it is a very popular food product, not only in the U.S. but worldwide," researcher Jeffrey Moore said. "So we thought if we could find ways to improve (its antioxidant) properties, doing this for such a product could have a larger impact on public health."

    But Moore said fatty toppings like extra cheese, pepperoni, sausage and ground beef erase nutritional benefits gained by the increase in oxidants.

    "If you're adding back all these other things that have potential negative health consequences, then you're negating anything that you're adding in terms of (health) value," Moore explained.

    The research was reported at a meeting of the American Chemical Society in Chicago. The researchers experimented with baking temperatures, baking time and fermentation time -- the time the pizza dough is given to rise.

    Antioxidant levels rose as much as 60 percent with longer baking times and up to 82 percent with higher baking temperatures, depending on the type of wheat flour and the antioxidant test used, they said. The precise mechanisms involved are unclear, they said.

    They looked at fermentation times up to two full days, and found longer periods in some cases doubled the dough's antioxidant levels. This probably stemmed from chemical reactions caused by yeasts in the dough that had more time to release the antioxidant components, Moore said.

    A common fermentation time is about 18 hours, Moore said.

    The study used only whole wheat dough. Most of the antioxidants in wheat are in the bran and endosperm components that are generally removed in refined flour, Moore said. Longer and hotter baking and longer fermentation likely would be less effective in making more healthful pizza with refined flour, he said.

    The study was funded by the U.S. Department of Agriculture and grain organizations, but not by the pizza industry.

更多翻譯詳細信息請點擊:http://www.trans1.cn
 
[ 網刊訂閱 ]  [ 專業英語搜索 ]  [ 加入收藏 ]  [ 告訴好友 ]  [ 打印本文 ]  [ 關閉窗口 ] [ 返回頂部 ]
分享:

 

 
推薦圖文
推薦專業英語
點擊排行
 
 
Processed in 0.164 second(s), 17 queries, Memory 0.91 M
51La
主站蜘蛛池模板: 特黄一级大片 | 美女露出扒开尿口让男人桶 | xx在线| 亚洲小说区图片区另类春色 | 亚洲国产福利精品一区二区 | 婷婷影院在线综合免费视频 | 中文字幕一区二区三区四区 | 黄色免费小视频 | 婷婷丁香激情五月 | 亚洲影院手机版777点击进入影院 | 久久国产精品99久久久久久老狼 | 在线成人免费 | 成人亚洲欧美在线电影www色 | 国产精品久久自在自2021 | 午夜免费视频观看 | 日韩精品视频免费观看 | 人人干人人模 | 无遮挡很爽很污很黄的网站w | 国产一区二区三区四卡 | 亚洲jizzjizz中国妇女 | 午夜网站免费版在线观看 | 四虎影视永久在线观看 | 边做边爱在线观看视频免费 | 天天想天天干 | 免费鲁丝片一级观看 | 日本免费性 | 性欧美性 | 日本一道dvd在线中文字幕 | 在线看av的网址 | 亚在线 | 韩日成人| 日本19xxxxxxxxx69| 五月天精品 | 婷婷色九月综合激情丁香 | 国产在线永久视频 | 亚洲 欧洲 日韩 | 成人宗合网 | 亚洲系列中文字幕一区二区 | 成人网中文字幕色 | jk黑色丝袜美腿老师啪啪 | 999久久久国产精品 999久久久免费精品国产牛牛 |
寰俊浜岀淮鐮�