White bread is made from refined wheat flour. This means that the bran and germ are removed during processing, resulting in a product with less fiber. The bran and germ are rich in vitamins and minerals. However, these are removed during processing of white flour.
It is important to note that not all white bread is created equal and many white breads sold in the UK are fortified with vitamins and minerals to improve their nutritional content. It is important.
White breadhave a higher glycemic index (GI) than whole grains, which can cause spikes in blood sugar levels and contribute to weight gain, insulin resistance, and increased risk of type 2 diabetes.
And finally, claims that some types of white bread contain additives and preservatives to improve shelf life and texture, which can have negative health effects in the long run. Some experts do.
Despite so many negative factors, White bread remains popular with consumers.It is characterized by its fluffy texture and mild taste.
Its affordability and convenience have made it a staple in many households for generations. It’s also common for people to stick with what they were raised, especially if the household avoids “unpalatable” whole grain varieties.
This has resulted in a ‘dietary fiber gap’, the difference between the recommended dietary fiber intake and the actual fiber intake by the population.
According to the National Health Service (NHS), the recommended fiber intake for adults in the UK is 30g per day. However, research shows that the average fiber intake of UK adults is significantly below this recommendation. In fact, a 2018 report from the British Nutrition Foundation (BNF) found that adults in the UK consume an average of just 18g of fiber a day, which is significantly lower than the recommended intake.
The effects of not meeting recommended fiber intake include digestive problems such as constipation, as well as an increased risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer. there is a possibility.
fill the fiber gap
To fill this gap,Researchers at Aberystwyth University are investigating adding nutritious ingredients such as peas, oats and beans to enhance the nutritional profile of white bread flour.
The project is being funded by Innovate UK’s ‘Better Food For All’ initiative and is one of 47 projects to receive a share of £17.4m. These projects focus on improving food quality, creating functional foods, increasing nutritional value, developing new proteins, and extending the shelf life of healthy, fresh foods.
“These projects demonstrate the wide range and quality of innovation in the UK agri-food sector,” said Dr Stella Peace, Executive Director of Healthy Living and Agriculture Domain at Innovate UK.
“Global challenges such as food security, sustainability and nutrition require creative solutions that have a measurable impact.
“At Innovate UK, we are committed to driving transformation in food production and manufacturing to shape the future of our economy and society as a whole.”
Aberystwyth University is known as a leading center for the development of new varieties of oats, beans and peas, with 65% of all oats in the UK grown from varieties developed at the University. This research project will utilize state-of-the-art facilities and resources at Aberyswyth’s innovation campus, AberInnovation.
“This is a very exciting opportunity to improve people’s diets, especially those who prefer the visual and sensory attributes of white bread,” said lead researcher at the Institute of Biological, Environmental and Rural Sciences (IBERS). said Dr. Katherine Howarth. Aberystwyth within the School of Earth and Life Sciences.
“This project highlights the difference our cutting-edge botanical research here in Wales can make to people’s lives. We hope that this will be a new opportunity to make effective use of this research.”
Have a positive impact on both people and the planet
The team from Aberystwyth, Ceredigion, also worked with organic flour miller Shipton Mill to further investigate the time-honored milling and mixing techniques used to make white flour.
The Gloucester-based factory was established in 1979 with the aim of producing flour from grain grown by like-minded farmers who promote biodiversity and care for the soil. This is an increasingly popular farming method called regenerative agriculture.
History is also built into the factory’s foundations. According to the company’s website, the facility is built on the site of an ancient factory recorded in the Doomsday Book of 1086 and is equipped with used machinery that has proven its worth, including a roller stand that dates back to 1920.
“In flour milling, our technology is to provide bakers with excellent and reliable results, tailored to what nature, climate and season offer,” says Shipton Mill’s Product Development and Craftsman Support Responsible. said Chris Hollister.
“This project is based on the belief that the measure of crop growth is not speed or growth, but diversity and kindness to nature. We hope that this information will help you achieve a healthy and happy diet.
“With projects like this, those of us in the UK food industry have the opportunity to make a positive impact by creating innovative products and solutions that can improve people’s health and create jobs in the sector. .”
Significant social and economic benefits
Dr Amanda Lloyd, a senior research fellow in Aberystwyth University’s School of Life Sciences, said poor diet played a huge role in a significant proportion of poor health, chronic disease and cancer.
“Obesity rates in the UK are extremely high, with predicted costs to the NHS of £9.7bn by 2050 and nearly £50bn a year to society. , we hope that this project can play a role in tackling the growing problem of poor health and wellbeing related to diet.
“This project will bring significant social and economic benefits to the UK and further establish the UK as a leader in the flour and flour-based food markets.”
