Can Baking Practices Affect Nutritional and Toxicological Outcomes?
Yes, baking practices can significantly influence both the nutritional value and toxicological outcomes of baked goods. Techniques such as steaming or microwaving can preserve nutrients and reduce the formation of harmful compounds compared to traditional baking methods. Additionally, incorporating antioxidants such as rosemary extract can help prevent the oxidation of fats and improve the shelf-life and safety of the product.
