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Science Is Helping To Make Bread Less Harmful For Some, More Healthful For All

February 9, 2019: 12:00 AM EST
Scientists are actively working on ways to reduce or eliminate components in bread (such as fructans and gluten) that create health issues for people with irritable bowel syndrome or celiac disease.  A Finnish company, for example, has introduced an enzyme called LOFO, which can help lower the fructan content in wheat bread. An American researcher has developed a reduced-gluten wheat using CRISPR gene-editing technology. For people looking for more healthful bread, European bakers are experimenting with tritordeum flour (a hybrid of wheat and wild barley) that yields 30 percent more fiber than traditional wheat flour. Other bakers are adding fiber by blending traditional wheat flour with lupin bean or lentil flour.[Image Credit: © Sabine Schulte from Pixabay]
Cara Rosenbloom, "Can’t stomach bread? Alterations to the carbs, gluten and fiber in wheat could change that.", Washington Post Blogs , February 09, 2019, © The Washington Post
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