Wheat flour has been used by humans for tens of thousands of years and probably won’t disappear from our menu anytime soon. But in people with gluten intolerance, this type of cooking can cause stomach pain, nausea, etc. Why does it happen? That’s why scientists are developing other types of flour.
Thus, sweet potatoes are loaded with antioxidants and nutrients. This made it a candidate ingredient for flour. Scientists dried sweet potato (lpomoea batatas) in different ways and then mashed it.
It turned out that when baked as a loaf of bread, the whole high-temperature milling sample showed a higher antioxidant capacity than regular bread.
Source: Ferra
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