High Fibre Wheat for Healthier White Bread

这个由行业主导的项目的总体目标是增加普通人群对可溶性膳食纤维的摄入量，为白面包的消费者提供终身营养，其中许多是儿童。今天，在英国消费的所有面包中，近55%是低纤维含量的白面包，这在一定程度上是大多数人纤维摄入量低的原因。作为一家植物育种公司和该项目的主要合作伙伴，该公司将开发一种适合英国生长条件的新小麦品种，具有更高的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中心的学术合作伙伴密切联系进行。一家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，并开拓初步市场机会，目的是推出一种可溶性纤维含量更高的白面包。该项目涉及植物育种者、零售业、质量和遗传专家的独特组合，在TSB的财政支持下已成为可行的项目。

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.