Benefits of bread below zero?
Modern Baker in Oxford has secured £100k to explore whether freezing can help make carbohydrates healthier
The Real Bread Campaign supporter has secured the Innovate UK grant to investigate the potential dietary impact of freezing long-fermented breads. The project run in conjunction with Campden BRI, will evaluate the effects of different freezing processes on starches and any resulting effects of eating them have on blood glucose response, fibre levels and nutrition levels.
Modern Baker co-founder Leo Campbell believes that: “Freezing is a vitally important new frontier for the bread industry. Our research suggests it can add a further healthy dimension to our already healthy bread and cakes, over and above supply chain and wastage advantages.”
The results of three other Innovate UK funded studies being carried out by Modern Baker are expected later this year.
Published Monday 30 July 2018
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
