Eating bread on a healthy diet has been a controversial subject for the past 10 years. Most nutritionist feel that white bread digests fast and spikes your blood sugar levels, increasing hunger and causing obesity.
Professor Zhou Weibiao, a food scientist at the National University of Singapore, has tried to make eating bread healthy by making purple bread. This bread digests 20% slower than normal white bread. It is also rich in cancer-fighting antioxidants and is made entirely of natural compounds.
Weibiao challenged himself to change the formula of bread, without changing its texture, which people love. He did this by extracting Anthocyanins from black rice and then infused it into his bread. By doing this Weibiao removed the rice’s starch properties. He then Adds Anthocyanins to the bread. These are natural pigments that occur from fruits and vegetables like blueberries, grapes and sweet potatoes. This give the bread a purple color due to a chemical reaction. His tests show that more that 80% of the antioxidant qualities are preserved in the bread, even though it is baked at 200 degrees Celsius.
Although purple bread doesn’t have fewer calories than white bread, it does slow down the energy release. Which means that you will be fuller for longer and this will prevent you from snacking in between meals.
Currently purple bread is not commercially available in stores, but Weibiao has been contacted by many major food manufacturers who would like to bring it to the market.
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