What are the benefits of the crust of bread?
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5 min read
According to a 2002 German study, the crust of bread contains up to eight times more of the antioxidant pronyl-lysine than the pale crumb inside. This often-discarded part of the loaf is created through a chemical process called the Maillard reaction during baking, which generates a range of compounds with potential health benefits and richer flavors.
