Bread responds to nutritional challenge
1985
Fisher, N.
This consumer article discusses the role of increased bread consumption as one of the official guidelines to healthy living in the United Kingdom. A new range of high-fiber breads has become available in Britain. National food surveys show that the percentage of white bread consumption has dropped over the last decade while consumption of wholemeal breads has increased. British bakers generally add no sugar to bread and British consumers find low-salt recipes unacceptable. In addition, researchers are attempting to formulate baked-goods recipes which are lower in fat content and higher in the polyunsaturated/saturated fat ratio.(lsp)
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