2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Antioxidant-rich purple bread breaks down 20 percent slower than regular white bread, and according to initial research, its natural ingredients protect against cancer.
The creator of the new superbread is Professor Zhu Weibiao, a nutrient researcher at the National University of Singapore.
He has noticed that people rarely avoid bread, but each recent study has found white bread to be at risk of obesity and high blood sugar because it is processed too quickly.
So Professor Zhu decided to create a healthier alternative to white bread - purple breadwhich is rich in antioxidants. Because of them, bread breaks down more slowly, and antioxidants are considered the natural enemy of cancer.
Very soon purple bread may be the first pasta superfood in the world.
Although bread is one of the staple foods, the benefits of regular consumption have been regularly questioned. The main reason for this is the high glycemic index due to its rapid processing by the body.
The task was to see if the formula of the bread could be changed without changing its natural soft texture, which people love so much, says Professor Zhu.
He then decided to extract anthocyanins from black rice, the substances that give the grain its famous antioxidant properties, and incorporate them into his bread without using rice starch.
Adding them to bread turned them purple, and the chemical reaction with starch enzymes slowed down the processing rate by 20%. Experiments have shown that useful enzymes are preserved even when bread is baked at 200 degrees Celsius.
Once it becomes clear that purple bread is healthier than white, and the question arises whether it is lower in calories.
Its creator says that with purple bread we take the same amount of starch as from white wheat flour, which makes its nutritional value with white bread the same.
For now, purple bread is not commercially available, but Professor Zhu says he is in talks with several producers who have been inspired by his unusual thinking.
A South African man even suggested that he add anthocyanins to the chocolate to see if the effect would be repeated.
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