How sabi pipo dey work to make white bread more healthier

Scientists dey try to create one new type of bread wey dey as healthy as wholemeal but go look and taste like im white counterpart.

Di project wey target lovers of white bread, dey funded by di goment to improve di health benefits of UK food.

Di researchers plan to add small amounts of peas, beans and cereals to di bread mix, as well as bran and wheat germ wey dem dey normally remove from white flour.

Bread makers don attempt to make dia white loaves healthier in di past by adding bran to dia flour, but dia customers no like di taste and texture.

Di research project still dey in im early stages.

Dr Catherine Howarth of Aberystwyth University, wey be one of di leaders, tok say scientists don begin to analyse di detailed chemical composition of existing white flour.

She tok say boosting di nutritional values to di levels of wholemeal bread while keeping di taste and feel of white bread na delicate balancing act.

E involve adding back smaller quantities of di wheat germ and part of di bran wey dem comot in di milling process, she tok, as well as adding oda grains wey dey richer in vitamins, minerals and fibre such as quinoa, teff, sorghum and millet. Green peas and chickpeas go provide extra protein.

"We wan find out exactly di kind vitamins and minerals wey dem dey lose during di milling process," Dr Howarth tok.

"Using oda cereals, we fit increase di iron, zinc and vitamin levels and most importantly di fibre content, becos white bread get veri little fibre, wey dey so important for good health."

Once Dr Howarth don come up wit some possible recipes, Chris Holister, wey be product development manager for Gloucestershire flour producer Shipton Mill, go turn dem into bread.

“Most pipo know say wholemeal bread dey better for you, but many of dem no like di flavour, or becos no be wetin dem dey chop and dem no dey interested,” e tok

Di final stage go be to test di new bread out on pipo to see if dem fit differentiate am from slice white bread.

Mr Holister use am as guinea pig for early prototype dem make from mixture of normal white flour and some added grains and peas.

"E get weight pass di white loaves you dey get from di supermarket - but odawise, e look and taste like white bread. But work still dey wey we go do.

We dey hope say di product fit dey supermarket shelves in about two years' time."

Di research team believe day dia approach go succeed becos dem dey add only di inner layer of di bran, wey dey less strongly flavoured and coloured. Dem tok say dem go need to add less of am becos dem dey use oda highly nutritious but less strongly flavoured grains.

White bread need to get minerals and vitamins added to am by law to make up for di goodness wey im lose in di refining process. But Dr Amanda Lloyd, wey dey work wit Dr Howarth and Mr Holister, believe say di use of natural ingredients go make di sliced white loaf even healthier.

“If di nutritional quality of bog standard bread dey improved,” Dr Lloyd tok, “den di quality of pipo life and dia health and wellbeing go improve.”

Tim Lang, one professor of food policy for City University, wey dey independent of di research team, tok say di work fit be important step forward in improving pipo health.

“Di British get love affair wit white bread for more dan one century and nutritionists don dey look to get more pipo to eat di whole grain," e tok. "Di new research dey like really interesting approach to doing dat.

Critics go say dem dey trick pipo to improve dia diet, but nutritionists go say e no mata how dem do am - e dey important to get am down pipo throats to improve dia health!

But e never clear yet whether dis new approach go work,” e tok.

According to di British Diabetic Association, di risk of heart disease, stroke and type 2 diabetes fit dey up to 30% lower in pipo wey regularly eat wholegrains and di risk of bowel cancer fit also reduce.

Di BDA tok say surveys show say 95% of adults no dey chop enough wholegrains and nearly one in three of us get none at all.

No be so e bin dey, according to Chris Holister.

“Na upper class bin get white bread becos na refined product and a lot more expensive dan wholemeal bread. So dat lead to everyone else wanting white bread becos dem make am look better," im tok.

“Den some pipo switch back di oda way wen research show say e dey more nutritious.”

But Chris no tink say e go come full circle becos so many pipo dey used to dey chop slice white bread.

"White bread dey so much cheaper dan wholemeal becos companies dey ginger to produce am. And also na wetin most pipo dey use to am."