Eating Bread Can Also Add Fiber! Great Leap Forward In Taiwan's Flour Research And Development, High-fiber Wheat Bran Bread Tastes Good And Healthy

Are you afraid of getting fat and want to "low sugar" and afraid to eat bread? Recently, Taiwan has made a great leap forward in flour, and the Food Industry Development Research Institute has developed "modified wheat bran", which can contain higher fiber in flour. Eating 1 piece of bread can eat 6 to 8 grams of fiber, subverting your impression of bread, and eating bread can also be healthy!

The average dietary fiber intake of Chinese people is only half of the recommended amount.

According to the latest survey, the average daily fiber intake of Chinese people is only 13.5 to 18.8 grams, which is in line with the recommended value of 25 grams to 35 grams per day recommended by the Ministry of Health and Welfare. In comparison, the daily dietary fiber intake is only half of the recommended amount, and more than 90% of Chinese people are insufficient in dietary fiber! If you want to eat enough fiber from "multiple fruits and vegetables", you need to eat 600 grams of oatmeal with 5.3 grams of fiber per 100 grams, and eat 1.1 kg of enoki mushrooms with 2.7 grams of fiber per 100 grams. Eating grass all day."

According to the Technical Office of Taiwan's Ministry of Economic Affairs, the husk bran is removed during the wheat milling process, and Taiwan can produce 25 metric tons per year. Since 2005, after the European Union promoted the healthy grains and healthy bread plan, wheat bran, which is rich in fiber and nutrients, has been widely used as an ingredient. The Ministry also commissioned the research and development of the food institute.

The food institute uses fermentation and enzymes to change the properties of bran, making it soft and non-flatulent.

The director of the food institute, Liao Qicheng, said that the institute has implemented a science and technology project of the Ministry of Economic Affairs to use fermentation and enzymes to change the properties of wheat bran. Unravel the fiber structure of wheat bran, increase the content of soluble fiber, and successfully develop "modified wheat bran". Modified wheat bran and general hard tasteDifferent products can reduce its original throat-piercing taste, improve its flavor and improve its processing suitability. At the same time, it can also release minerals and phytochemicals trapped in the fiber structure, improve the availability of nutrients such as proteins and vitamins, and convert them into high-quality "prebiotics". You will get bloated after eating.

Modified wheat bran bread has higher fiber content

Liu Kaicheng said that unlike ordinary wheat bran, which will affect the dough if too much, modified wheat bran can easily be added to bakery products up to 20%, which increases the dietary fiber per 100 grams of baked products. The content can be as high as 6 grams or more, making it a high-fiber product. At present, a Japanese-style bakery chain brand established by domestic agricultural and livestock manufacturers combined with Japan's second largest bakery company, especially in cooperation with the Food Institute, uses modified wheat bran and Japanese soup seed technology to improve the water retention of wheat bran bread, and the taste is softer and softer. .

Using modified wheat bran and ingredients, bran bread has higher fiber content, like onion cheese bread has 8.45 grams of fiber each, eating 1 is enough to consume 30% of the recommended daily amount. Eating bread can also be healthy, and people who love bread no longer have to feel guilty!

The director of the Pastry Business Association has long promised to change the impression that cakes are high in sugar, oil, and calories.

The concept of health that modified wheat bran contains high fiber. The chairman of the Taipei Pastry Business Association, Zhou Zhengxun, hopes to introduce new concepts, so that the public will not be distracted. When I see cakes, I feel "high sugar, high oil, high calorie". I hope to use healthier sugar, better metabolized oil, and higher fiber flour, so that everyone can eat healthy pastries. Not only can it boost the domestic pastry industry, but the people are getting betterEat healthier and achieve a better future with win-win.

◎Photo source/Iwashima Cheng‧Taipei Pastry Business Association/Provided

◎Consulting Expert/Chairman Zhou Zhengxun