Scientists have created a bread with less calories
Researchers at the National Research Council (CSIC) has created a bread with 45 percent fewer calories. It is most successful in increasing the quality of the fiber and maintaining the flavor and texture good.
"It is very gratifying that the research results are transferred to the business sector and contribute to innovation and competitiveness of the production. Furthermore, in this particular case, the satisfaction is doubled since the transfer of the results will have a social impact immediately when applied to a healthy food of high demand and tight supply in the market today. " Declares Cristina Molina-Rosell, a researcher at the Institute of Agrochemistry and Food Technology, CSIC.
"It is very gratifying that the research results are transferred to the business sector and contribute to innovation and competitiveness of the production. Furthermore, in this particular case, the satisfaction is doubled since the transfer of the results will have a social impact immediately when applied to a healthy food of high demand and tight supply in the market today. " Declares Cristina Molina-Rosell, a researcher at the Institute of Agrochemistry and Food Technology, CSIC.
To achieve this curious reducing calories had to create a mixture providing several plants (tubers, plants, legumes, etc.), besides having a lot of fiber. Then as already cut calories by mixing also help to have more fiber in your body with each piece of bread, which helps us both metabolic (low cholesterol and blood sugar) and physiological (improved intestinal transit).
