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Title : Nutritional Value of bread crusts Previous topic PreviousNext Next topic

Bread crusts have some nutritional benefit that the doughy, soft center of the loaf lacks. Several years ago, German researchers discovered that baked bread crusts contained a high concentration of an antioxidant called pronyl-lysine, which plays a role in cancer prevention. This antioxidant is formed as a byproduct of the effect of heat on the amino acids, starch and sugars in the dough. The scientists found that the concentration of pronyl-lysine is eight times more abundant in the crust than in the crumb. Darker-colored breads, like pumpernickel and wheat, contain more of the antioxidants than white bread.

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