High Fibre Wheat for Healthier White Bread

该行业主导项目的总体目标是增加普通人群可溶性膳食纤维的摄入量，为白色面包的消费者提供生命营养，其中许多人是儿童。今天，英国几乎55%的面包是低纤维含量的白色面包，这是大多数人纤维摄入量低的部分原因。一家植物育种公司和该项目的主要合作伙伴将开发一种适合英国生长条件的新小麦品种，增加可溶性纤维含量和良好的面包制作质量。这项工作将与Rothamsted Research和John Innes Centre的学术合作伙伴密切联系。零售商将调查由高可溶性纤维小麦制成的面包的质量和营养价值，并利用最初的市场机会，以推出可溶性纤维含量增加的白色面包。该项目涉及植物育种者、零售业、质量和遗传专家的独特组成，在TSB的财政支持下已经可行。

The overall aim of this industry led project is to increase the intake of soluble dietary fibre by the general population, providing Nutrition for Life to consumers of white bread, many of which are children. Today, almost 55% of all bread consumed in the UK is white bread with low fibre content, and partly responsible for the low fibre intake by the majority of the population. A plant breeding company and leading partner in the project, will develop a new wheat variety suitable for UK growing conditions with increased soluble fibre content and good bread making quality. This work will be carried out in close contact with academic partners at Rothamsted Research and the John Innes Centre. A Retailer will investigate the quality and nutritional value of bread made from high soluble fibre wheat, as well as exploit initial market opportunities, with the aim of launching a white bread with increased level of soluble fibre content. This project, involving a unique composition of plant breeders, retail industry, quality and genetic experts, has been made feasible with financial support from TSB.