NBC: Fiber-rich opportu­ni­ties for bread

The Dutch population still consumes too little fiber. Bread, however, offers plenty of potential to help change that. The bakery sector is being urged to act under the National Approach to Product Improvement (NAPV), and the possibilities are there.

More whole grain in brown bread

The sector is already working on healthier bakers’ salt, but sugar, saturated fat and fiber also require attention. For brown bread, the advice is to use at least 50% whole grain flour. Around three-quarters of industrially produced brown bread meets that standard. Still, it often remains stuck at level 3 of the NAPV. To reach the highest tier, bread must contain at least 5.2 grams of fiber per 100 grams. Increasing the whole grain content to 75% or even 80% could make the difference. “More whole grain in the recipe,” the Kansenkaart advises. Research shows that consumers don’t notice the difference in taste.

A boost for white bread

Although white bread isn’t subject to NAPV guidelines, whole grain flour can also be added here. As long as the character of the bread stays intact, it’s a simple way to raise fiber intake. Current legislation allows for this.

Brewers’ spent grain back in the mix

Brewers’ spent grain, a by-product of beer brewing, is being rediscovered by bakers. Previously used in sourdough, it’s now returning as an ingredient in its own right. It adds protein, fiber, flavor and softness. And it’s plant-based.

Nbc.nl