Experimental dough contains healthy antioxidants
Although the cocktail of grease, cheese and heavily buttered dough now simmers in the stomachs of students all around campus, they could soon be in for something different. Something healthy. After years of eating traditional pizza, sending carbohydrates through their bodies and raising their cholesterol levels through the roof, student diners may have an alternative in the near future. But it will still be pizza. Chemists from the University of Maryland experimented with baking wheat-based dough at higher temperatures and for a longer amount of time to a produce different pizza than from the kind made with traditional flour-based dough, according to a recent report from Reuters. The result of the experiment was a “healthy” pizza, which contained higher levels of antioxidants than its predecessor.
