Scientists work to make healthier white bread

 

2 May 2024 By Johnber

 

NewsTogether

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 Scientists are working on a new type of white bread that's as healthy as wholemeal bread but still looks and tastes like white bread. This project is getting money from the government to help make the food in the UK healthier.

The team of researchers, led by Dr. Catherine Howarth from Aberystwyth University, is experimenting by adding things like peas, beans, and different cereals to the bread mix. They're also putting back some of the wheat germ and bran that are usually taken out when white flour is made.

Previously, bread makers tried to make white bread healthier by adding bran, but people didn't like how it changed the taste and texture. This new research is still in the early stages.

 Dr. Howarth explained that their goal is to keep the white bread tasting the same but make it as nutritious as wholemeal bread. This involves a careful process of adding back certain parts of wheat and other grains like quinoa, teff, sorghum, and millet, which are packed with vitamins, minerals, and fiber. Adding green peas and chickpeas also helps increase the protein content.

 Once Dr. Howarth figures out some possible bread recipes, Chris Holister, who works at Shipton Mill in Gloucestershire, will try making them into actual bread. Chris mentioned that even though wholemeal bread is healthier, many people don’t prefer it because of its taste or simply because they are used to white bread.

The final step will be to test the new bread with people to see if they can notice any difference from the regular white bread they buy from stores.

 Chris Holister, a miller, dreams of making white bread more nutritious. The research team is hopeful because they're adding only the inner layer of the bran, which has less flavor and color, and they're also using other nutritious grains that don’t have strong flavors.

Dr. Amanda Lloyd, another team member, believes that using natural ingredients could make white bread much healthier. Tim Lang, a food policy expert, thinks this research could significantly improve public health. He mentioned that nutritionists want people to eat healthier, and if this new bread works, it could help a lot of people without them even noticing the change.

 According to the British Diabetic Association, eating whole grains can greatly reduce the risk of various diseases like heart disease, stroke, type 2 diabetes, and bowel cancer. However, most adults don’t eat enough whole grains, and some don’t eat them at all.

Chris Holister also shared a bit of history, saying that white bread used to be a luxury for the upper class, which made it desirable. Over time, some people switched back to wholemeal bread because it's more nutritious, but white bread remains popular because it's cheaper and what most people are used to.

This project hopes to make healthy bread that everyone will enjoy without changing their eating habits too much.

Connecting School

*Calories(칼로리):

Definition: A measure of energy that food provides from carbohydrates, fats, and proteins.

Purpose: Knowing the number of calories in food helps people manage their energy intake to maintain a healthy weight.

*Carbohydrates(탄수화물):

Definition: Nutrients found in bread, pasta, fruits, vegetables, and sweets; the main source of energy for the body.

Types: Simple (quick energy) and complex (long-lasting energy).

Purpose: Essential for energy, with whole grains providing more nutrients and fiber than refined grains.

*Proteins(단백질):

Definition: Nutrients that are essential parts of muscles, bones, and skin in the body. Found in foods like meat, beans, nuts, and some grains.

Purpose: Needed for growth, health, and body repair.

*Fats(지방):

Definition: A nutrient that is a source of energy, helps the body absorb vitamins, and is necessary for growth, development, and brain function.

Types: Saturated (less healthy) and unsaturated (healthier).

Purpose: Supports cell growth, protects organs, and keeps the body warm.

Keywords

1. nutritious - Healthy and good for the body.
2. researchers - People who study and find out new information.
3. cereals - A type of food made from grains.
4. wheat germ - The part of wheat that grows into a new plant.
5. bran - The outer layer of grain that is often removed during processing.
6. texture - The way something feels when you touch or eat it.
7. quinoa - A type of grain that is very healthy.
8. teff - A small grain that is a staple in some diets.
9. sorghum - A type of grain used for food and animal feed.
10. millet - A small-seeded grain often used in birdseed but also eaten by people.
11. protein - A nutrient that is important for building and repairing the body.
12. recipe - Instructions for making a food dish.
13. mill - A building where grain is ground into flour.
14. nutritional - Related to the nutrients or nourishment provided by food.
15. public health - The health of the population as a whole.
16. whole grains - Grains that contain all essential parts and naturally-occurring nutrients.
17. luxury - Something expensive or hard to get.
18. staple - A basic or main food that is eaten regularly.

 

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