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Whilst
the idea that bread crusts make your hair turn curly has yet to be
proved, new research claims that they may, in fact be the
healthiest part of the loaf.
The
research team, from the University of Munster, discovered that the
antioxidant compound pronyl-lysine actually accumulates in the
bread crusts during baking as a result of the Maillard reaction
between L-lysine, starch and reducing sugars.
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