Soon, a new assortment of bread

British specialists are working on a new range of bread. It is as healthy as wholemeal bread, but with the look and taste of white bread.

The new range is primarily intended for white bread lovers. White bread is known to be low in fiber compared to that made from wholemeal flour.

For this, British researchers want to add small amounts of pea flour, beans and grains, including bran and wheat germ, which are not used in white bread.

The project of the new range of white bread is in the early stages.

Dr Catherine Howarth of Aberystwyth University appreciates the increased nutritional value of wholemeal bread while retaining the taste of white bread.

For this, small amounts of wheat germ and part of the bran, which were removed in the wheat grinding process, are used. Other cereals rich in vitamins, minerals and fiber are also added, such as: quinoa, millet, sorghum. And for protein intake, green peas and chickpeas will be added.

By using other grains we can increase the intake of iron, zinc and vitamins and, most importantly, increase the fiber content, which is very important for health, given that white bread has very little fiber, says Dr. Howarth, according to the BBC.

In the final stage, the new white bread will be tested on consumers to see if they will distinguish it from the white bread already in the market.

It is known that the British have a tradition of over a century of eating white bread, so nutritionists try in vain to convince them to eat whole grains.

According to the British Diabetic Association, the risk of heart disease, stroke and type 2 diabetes can be up to 30% lower in people who frequently eat whole grains. These people are also less at risk of bowel cancer.