Increasing fibre in white flour and bread: Implications for health and processing

A - Papers appearing in refereed journals

Shewry, P. R., Joy, E., Segovia De La Revilla, L., Hansen, A., Brennan, J. and Lovegrove, A. 2023. Increasing fibre in white flour and bread: Implications for health and processing. Nutrition Bulletin. 48 (4), pp. 587-593. https://doi.org/10.1111/nbu.12648

AuthorsShewry, P. R., Joy, E., Segovia De La Revilla, L., Hansen, A., Brennan, J. and Lovegrove, A.
Abstract

Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04g/day and 1.41g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.

KeywordsDietary fibre; Health benefits; Wheat; White bread; Wholegrain
Year of Publication2023
JournalNutrition Bulletin
Journal citation48 (4), pp. 587-593
Digital Object Identifier (DOI)https://doi.org/10.1111/nbu.12648
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDelivering high dietary fibre via improved wheat cultivars and products
Growing Health [ISP]
Delivering Sustainable Wheat
Growing Health (WP3) - bio-inspired solutions for healthier agroecosystems: Discovery landscapes
Publisher's version
Copyright license
CC BY
Output statusPublished
Publication dates
Online31 Oct 2023
Publication process dates
Accepted17 Oct 2023
PublisherWiley
ISSN1467-3010

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