It seems that soon we will be able to put on the table a special durum wheat bread enriched with citrus fruits and in particular with the fibers contained in these fruits. The idea and creation of this "healthy" bread is the work of Crea.
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It seems that soon we will be able to put a special on the table durum wheat bread enriched with citrus fruits and in particular with the fibers contained in these fruits. The idea and creation of this "healthy" bread is the work of Crea.
The new product comes from a study, published by a research team of Crea (Cereal and Industrial Crops and Olive, Fruit and Citrus Growing Centers) in the international journal Frontiers in Nutrition.
At the basis there is the belief, supported by scientific studies, that dietary fibers are excellent for our health as they help prevent type 2 diabetes, cardiovascular disease and improve stomach and intestinal health.
Considering all this, Crea worked to develop a bread enriched with fibers contained in citrus flour made up for over 70% by these substances (of which 60% are insoluble and 40% soluble). In the end, a “high-fiber” product is obtained as i values are higher than 6 g per 100 g, minimum threshold according to the provisions of EC Reg. 1924/2006.
The innovative flour is obtained thanks to a very high number of washing and subsequent drying of the peel, pulp and seeds of citrus fruits, i.e. from pastazzo, a by-product of the processing of these fruits which usually becomes waste and which among other things involves heavy disposal costs.
The bread is made in an industrial bakery in loaves of about 1 kg starting from semolina, parts of the bran more easily digestible and with 2 types of citrus fibers derived from blood orange and lemon. These can be inserted into the bread individually, both together and at different percentage levels (1,5% or 2%) thus obtaining different effects.
The storage times of this citrus fruit bread reach up to 120 days and the loaves are packaged with plastic film in modified atmosphere (ATM).
You may be wondering how much citrus tastes inside this bread and if this can prescind from its taste. As stated in the press release from Crea:
“From the chemical-physical point of view, the citrus fibers, of different types and in different percentages, had no impact on the shelf life of the bread, on the volume and weight, on the internal structure and on the pH. From a sensorial point of view, the breads enriched with blood orange and lemon fibers have a light citrus flavor, but qualitatively they are similar to breads that lack it "
Differences with wholemeal bread
Even the most traditional wholemeal bread is rich in fiber but, since it is made using the whole grain of wheat, including the outermost layer (the broadleaf bran), it contains 100% insoluble fiber and this makes it more difficult to digest as well as with a taste, smell, appearance and internal alveolation that not everyone likes.
The advantage of the citrus bread it is precisely that of being an excellent product in terms of fiber and nutritional values but more digestible and with a more delicate taste.
Will it be able to establish itself on the market among the healthy alternatives?
Read also:
- 7 Foods Surprisingly High in Fiber
- Wholemeal bread: which and why to choose it and how to make it at home
- Rye bread: properties and how to make black bread at home
