We are making white bread healthier
Most people don’t eat enough fibre, but our scientific discoveries have demonstrated that high fibre white bread is possible.
Scroll through to find out more about our research.
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Lovegrove, A. et al. (2020) Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour. PLoS One. https://doi.org/10.1371/journal.pone.0227826
Mitchell, R.A.C. et al. (2021) A high soluble-fibre allele in wheat encodes a defective cell wall peroxidase responsible for dimerization of ferulate moieties on arabinoxylan. bioRxiv. https://doi.org/10.1101/2023.03.08.531735
Press releases:
Scientists prove high fibre white loaf is possible | Rothamsted Research
High fibre white flour developed at Rothamsted passes the taste test | Rothamsted Research