If you like to put stuffing in your turkey at Christmas, make sure you use the bread crusts when you make breadcrumbs for the mixture. German researchers have discovered that a potential chemopreventative agent occurs in bread crusts at much higher levels than in the rest of the bread (
According to Thomas Hofmann, now at the University of Munster, a new type of antioxidant is present in the crusts of bread. The compound is a product of the Maillard reaction, which turns foods brown when they are cooked and adds to their flavour.
Hofmann and his colleagues used a conventional sourdough mix of rye and wheat flour to bake bread, and analyzed crust, crumb, and flour for antioxidant content and activity. The new antioxidant, pronyl-lysine, was eight times more abundant in the crust than in the crumb and not found in ...
