UK: How Welsh scientists aim to boost white bread’s nutritional value

Published 2024년 5월 7일

Tridge summary

A study has revealed that the average daily fiber intake of UK adults is significantly below the recommended 30g, at only 18g. This 'fiber gap' is due in part to the consumption of white bread, which has a higher glycemic index and is often fortified with additives. To address this issue, Innovate UK has awarded funding to a team at Aberystwyth University to explore the addition of nutrient-dense ingredients like peas, oats, and beans to white bread flour. The project, backed by organic millers Shipton Mill, aims to improve the nutritional value of white bread while maintaining its sensory qualities. The research could potentially reduce diet-related illnesses and establish the UK as a leader in the flour and flour-based food markets.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

White bread is made from refined flour, which means the bran and germ were removed during processing, resulting in a product that's lower in fiber. Bran and germ are rich in vitamins and minerals; however, these are stripped out during the processing of white flour. White bread has a higher glycemic index (GI) compared to its whole grain counterpart, meaning its causes spikes in blood sugar levels, which may contribute to weight gain, insulin resistance and an increased risk of type 2 diabetes. And finally, some varieties of white bread contain additives and preservatives to improve shelf life and texture, which some experts claim could be detrimental to health in the long run. Despite this raft of negative elements, white bread remains a consumer favorite, thanks to its soft and fluffy texture and its mild flavor. It’s been a staple in many households for generations, being affordable and convenient. People also typically stick with what they were brought up with, especially ...

Source: Foodnavigator