Tag: Bread crust benefits

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.

A German study found that the crust of bread can contain up to eight times more of the potent antioxidant pronyl-lysine than the soft, inner crumb. This discovery sheds light on the often-debated nutritional content, revealing the surprising health benefits of bread crust.