Ongoing efforts to produce white bride which is healthier

 

Scientists are working to create a healthier version of white bread that retains its taste and texture while providing the nutritional benefits of wholemeal bread. The project, funded by the UK government, aims to improve the health benefits of white bread by adding small amounts of peas, beans, cereals, bran, and wheat germ to the bread mix.

Researchers at Aberystwyth University, led by Dr. Catherine Howarth, are analyzing the chemical composition of white flour to identify the nutrients lost during the milling process. They plan to add back smaller quantities of wheat germ and bran, as well as other grains rich in vitamins, minerals, and fiber, such as quinoa, teff, sorghum, and millet. Green peas and chickpeas will provide extra protein.

The goal is to create a bread that is both healthy and appealing to consumers who prefer white bread. According to Dr. Howarth, "We want to find out exactly what vitamins and minerals are lost during the milling process... Using other cereals, we can enhance the iron, zinc, and vitamin levels and, most importantly, the fiber content, because white bread has very little fiber, which is so important for good health."

Once the researchers have developed a recipe, Chris Holister, a product development manager at Shipton Mill, will turn it into bread. Holister believes that the key to success lies in adding only the inner layer of bran, which is less strongly flavored and colored, and using other nutritious grains to minimize the amount of bran needed.

The final stage of the project will involve testing the new bread on consumers to see if they can tell it apart from regular white bread. If successful, the new bread could be on supermarket shelves in about two years.

Experts believe that this approach could be an important step forward in improving public health. Tim Lang, a professor of food policy at City University, notes that "The British have had a love affair with white bread for more than a century, and nutritionists have longed to get more people to eat whole grain... The new research seems like a really interesting approach to doing that."

According to the British Diabetic Association, eating whole grains regularly can reduce the risk of heart disease, stroke, and type 2 diabetes by up to 30%, as well as lower the risk of bowel cancer. However, surveys show that 95% of adults do not eat enough whole grains, and nearly one in three gets none at all.

Chris Holister hopes that this new bread will appeal to consumers who are used to eating white bread but want a healthier option. "White bread is so much cheaper than wholemeal because firms are geared up to producing it. And it's also what most people are used to," he says.

Overall, this project aims to make a healthier version of white bread that is both nutritious and appealing to consumers. If successful, it could be an important step forward in improving public health and promoting healthier eating habits.