New Kind of Bread
October 31, 2013
A team of researchers from the state-run Institute of Plant Breeding and Acclimatization in Radzików near Warsaw is working to develop a recipe for a new type of healthy bread baked from a mixture of triticale and oat flour.
Poland is a global powerhouse in the cultivation of triticale, a manmade crop developed by crossing wheat with rye. For the time being, this type of grain is mainly used as animal feed and as a raw material for the production of biofuel.
According to the researchers, triticale flour can be used to bake bread with a unique flavor, plenty of dietary fiber and vitamins. This bread is harder to bake than other types of bread, and the scientists are working on the recipe in their lab.
The main ingredients of the new kind of bread will be triticale and oats. According to team leader Anna Fraś, Ph.D., bread baked from such a mix will have much more dietary fiber than, for example, wheat bread. She adds that oat grain has unique nutritional properties, including a high content of dietary fiber and many other compounds such as polyphenols, vitamins and antioxidants, including avenanthramides, a type of antioxidant found only in oats. Oats are also a rich source of unsaturated fatty acids. Triticale, in turn, contains a certain type of phenolic compounds that are an antioxidant. In addition, these compounds prevent cell mutations and have anti-cancer, antibacterial and antifungal properties.
The researchers have received a grant from the National Center for Research and Development to develop a recipe for the bread. The project will begin in early 2014 and is scheduled to last three years.
There are two types of fiber in triticale and oats, water-soluble and insoluble fiber. Soluble fiber reduces the risk of colon and rectum cancer. For those watching their weight, the new type of bread will prevent excessive eating because it will produce a fast and long-lasting feeling of satiety. Insoluble fiber, in turn, is primarily responsible for unclogging intestines and binding large amounts of bile acids and cholesterol, thus also reducing the risk of colon cancer.
The color and appearance of the new bread do not differ from those of conventional products from wheat and rye dough. However, triticale-and-oat bread is a little darker than wheat bread. This is because triticale-and-oat bread is baked using whole-grain triticale flour, which is darker than standard flour. Quite apart from its health value, the new type of bread has an interesting taste, different from that of wheat and rye bread, according to Fraś.
However, triticale bread is more difficult to bake than conventional bread. Depending on the size of the bread, the baking process can take 15 minutes for loaves weighing 100-150 grams and up to 60-70 minutes in the case of loaves weighing more than 1.5 kg.
The new kind of bread could become a flagship Polish product on international markets, according to Fraś. The researchers say they are confident their bread will please even the most demanding consumers.