White bread may soon get a fibre-rich upgrade without sacrificing taste or texture. Researchers at Rothamsted, with partners from the University of Reading and the Allied Technical Centre, developed new high-fibre white bread recipes that maintain moisture, springiness, and overall appeal. Sensory and lab tests confirmed that boosting nutrition doesn’t mean compromising enjoyment. With bread a staple in the UK, these innovations could help consumers meet daily fibre goals while supporting public health.
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