Purple Bread: The Healthier Version Of White Bread?

A group of Singaporean food scientists have created purple bread. It gets his colour from anthocyanin extracted from black rice and inserted it into a regular wheat bread recipe.

The addition of anthocyanin allows the bread to be digested 20 per cent slower than white bread, giving the feeling to be fuller. The difference in digestion time is due to a chemical reaction between the pigment and the starch during the baking process.

Anthocyanin has the added benefits of reducing neurological diseases and inflammationand its antioxidant count is linked to lowering the risk of cancer and cardiovascular disease.

 

http://www.huffingtonpost.ca/2016/03/22/purple-bread_n_9518276.html

 

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