Get ready for 'healthier' white bread! Scientists are trying to create a loaf that's as nutrient-dense as wholemeal but not as bland

For years, white bread has been demonised for being full of additives and void of essential nutrients. 

Well, now scientists are trying to create a 'healthier' version of the traditional loaf. 

Under a Government-funded project, bakers will mix peas, beans and cereals into the bread. 

Bran and wheat germ – which are typically removed from white flour – will also be shunted back in.

Experts hope the end result will be a nutrient-dense white bread which is still tasty. 

Researchers are adding peas, beans and cereals to the bread mix, as well as bran and wheat germ that are normally removed from white flour, researchers hope white bread lovers will be able to enjoy a nutrient-dense loaf

Previous attempts to do so have failed to satisfy customers' taste buds. 

The research, by Aberystwyth University, comes after experts last month insisted that white bread isn't 'as bad as many people think'.

Dr Catherine Howarth, one of the project leaders, told the BBC they are analysing the chemical composition of white flour. 

Currently, all white and brown flours must be fortified with calcium, iron, thiamine (vitamin B1) and niacin (vitamin B3).

But the exact nutritional details can vary between them.  

Dr Howarth claimed creating the new loaf would prove a delicate balancing act to keep the taste and texture of white bread but give it a nutritional boost. 

It will involve adding back smaller amounts of the wheat germ and part of the bran that are extracted in the milling process. 

Researchers will also add other grains that are richer in vitamins, minerals and fibre such as quinoa, teff, sorghum and millet.

Green peas and chickpeas are also being added to provide extra protein.

The new white loaf, still in its early stages of research, will be different to any other bread on the market including 50/50 loafs, which use 50 per cent whole grain flour and no bits. 

Instead it will be a completely white loaf, but just with added nutrients. 

By adding cereals scientists are able to enhance the iron, zinc and vitamin levels. 

But most importantly they can also boost the fibre levels, something white bread is lacking in comparison to wholemeal bread. 

Mass produced supermarket white loaves are now widely considered an ultra-processed food (UPF) — typically anything edible that has more artificial ingredients than natural ones.

These include chemicals, colourings, sweeteners and preservatives that extend shelf life.

White bread contains about 2.8g of sugar and 0.72g of salt in two slices, it only contains 2g of fibre and 7g of protein

Advocates of low-carb diets have also long vilified the white loaf, warning its higher carb content can trigger spikes in our blood sugar that make us more irritable, tired and susceptible to weight gain. 

Yet, dietitians say there is nothing wrong with supermarket white bread, which also contains vital nutrients. 

Dr Duane Mellor, of the British Dietetic Association, said: 'It's important to remember in the UK we already fortify white wheat flour so it matches wholemeal flour in terms of iron, calcium, thiamine and niacin.'

However, wholemeal bread is slightly better for you, experts insist. That's because it contains more fibre and protein. 

'When comparing wholemeal flour and white flour the main difference is the fibre which using pea and other plant sources might help,' Dr Mellor said. 

'In terms of the extra protein, this may sound good but in bread the protein can have more than nutritional value, as the gluten is important for giving bread structure.'

Eating wholemeal bread is an easy way to increase our fibre intake, according to Professor Gunter Kuhnle, an industry-recognised food scientist at the University of Reading.   

He said: 'The main problem with white bread is that it often contains very little fibre or whole grain. 

'There are breads that are designed to be fibre rich or have more wholegrain, but not all do.

'In general, we don’t eat enough fibre, and bread is an easy way to increase it.'

Two wholemeal slices contains about 2g of sugar and 0.86g of salt. It also contains about three times the amount of fibre with 6g in two slices and 9.4g of protein

In just two slices of white bread there is around 36g of carbs. Similar levels are found in two granary wholemeal slices. 

While white bread contains about 2.8g of sugar and 0.72g of salt in two slices, it only contains 2g of fibre and 7g of protein. 

In comparison, two wholemeal slices contains about 2g of sugar and 0.86g of salt. It also contains about three times the amount of fibre with 6g in two slices and 9.4g of protein. 

It's hoped the healthy white bread will be on supermarket shelves in about two years' time.

But first Dr Howarth will need to come up with some possible recipes and present them to Chris Holister, a product development manager for Gloucestershire flour producer Shipton Mill, who will turn the recipes into bread. 

Eventually the healthy loaves will be tested on people to see if they can tell it apart from sliced supermarket white loaves.

But Mr Holister admits there is a lot more work needed to be done.