Challenges to Increasing Dietary Fiber in White Flour and Bread

A - Papers appearing in refereed journals

Shewry, P. R., Prins, A., Kosik, O. and Lovegrove, A. 2024. Challenges to Increasing Dietary Fiber in White Flour and Bread. Journal of Agricultural and Food Chemistry - JAFC.

AuthorsShewry, P. R., Prins, A., Kosik, O. and Lovegrove, A.

Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10−15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in-grain utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.

KeywordsWheat; Fibre; Health benefits; Analysis
Year of Publication2024
JournalJournal of Agricultural and Food Chemistry - JAFC
Digital Object Identifier (DOI)
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDelivering Sustainable Wheat (WP3): Nutritional Traits
Publisher's version
Output statusPublished
Publication dates
Online04 Jun 2024
Publication process dates
Accepted11 Apr 2024
PublisherAmerican Chemical Society (ACS)

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