Nutrition: How scientists are working to make white bread healthier

Scientists are trying to create a new type of bread that looks and tastes like white bread, while being as healthy as whole grains.

The project is targeted at white bread lovers and is funded by the government to improve the health benefits of food in the UK.

The researchers plan to add small amounts of peas, beans and cereals to bread mixes, as well as bran and wheat germ, which are typically removed from white flour.

Bread makers have previously tried adding bran to flour to make white bread healthier, but customers don’t like the taste or texture.

The research project is still in its early stages.

Dr Catherine Howarth from Aberystwyth University, who is also one of the leaders, says scientists are beginning to analyze the detailed chemical composition of existing flours.

She says it’s a delicate balance to maintain the taste and feel of white bread while increasing the nutritional value to the level of whole wheat bread.

The milling process not only adds back a small amount of wheat germ and some of the bran way dem commot, but also adds Oda grains that are richer in vitamins, minerals and fiber, such as quinoa, teff, sorghum and millet. That includes, she said. . Green peas and chickpeas provide extra protein.

“We want to know exactly what different types of vitamins and minerals are lost during the milling process,” Dr Howarth said.

“Using made-to-order cereal increases your levels of iron, zinc, vitamins, and most importantly, your fiber content, since white bread contains very little dietary fiber, which is so important for your health. .”

Once Dr Howarth comes up with some recipes, Chris Hollister, product development manager at flour producer Shipton Mill in Gloucestershire, goes to turn them into bread.

“Most Pipo know that whole wheat bread is good for you, but many people don’t like the taste or aren’t interested in cutting it because it’s not wet.”

The final step is to test the new bread on Pipo to see if it can be distinguished from sliced ​​white bread.

Mr. Hollister used me as a guinea pig for an early prototype made from a mixture of regular flour, grains, and peas.

“White bread from the supermarket passes the weight test, but it looks and tastes like white bread. But we still work because we work.

We hope that the product will be on supermarket shelves in about two years. ”

The research team believes this approach is successful because the flavor and color are not as strong if only the inner layer of bran is added. People say they need fewer additives because they use grains that are more nutritious but less flavorful.

By law, white bread must have minerals and vitamins added to it to replace those lost during the refining process. But Dr. Amanda Lloyd, who works with Dr. Howarth and Mr. Hollister, believes in saying that using natural ingredients can make white sliced ​​bread even healthier.

“Improving the nutritional quality of standard bog bread will also improve the quality of life and health and well-being of pipo,” Dr Lloyd said.

Tim Lang, a food policy professor at City University who is not affiliated with the research team, said WorkFit is an important step forward in improving Pipo’s health.

‘Britons have been obsessed with white bread for more than a century and nutritionists want more people to eat whole grains. New research favors a very interesting approach to doing data .”

Critics say it’s not a good idea to trick Pipo to improve your diet, but nutritionists say it’s important to trick Pipo down your throat to improve your health, no matter how you do it!

But it remains to be seen whether this new approach will work,” Tork said.

According to Diabetes UK, eating whole grains regularly can lower your risk of heart disease, stroke and type 2 diabetes by up to 30%, as well as reduce your risk of bowel cancer.

Di BDA research shows that 95% of adults don’t chop enough whole grains, and almost one in three don’t eat any at all.

According to Chris Hollister, that’s not possible.

“Upper-class people get white bread as a refined product, and they get whole-grain bread, which is more expensive. So everyone else starts wanting white bread to look good.” “I did,” I said.

“Research shows that some pipo are highly nutritious.”

But Chris doesn’t say it goes all the way around because he used a lot of Pipo to slice white bread.

“White bread is much cheaper than whole wheat because companies produce ginger, and most pipo don’t have it.”