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2009-01-23 [CBS/Reporter: Liu Yinglan]
Many health-conscious individuals enjoy eating whole wheat bread, but the Cereal and Food Industrial Technology Research Institute points out that many whole wheat breads sold in bakeries are not made from whole wheat grains. Instead, they are made from wheat bran mixed with white flour. To prevent consumers from spending a high price on bread that is not truly whole wheat, the Cereal and Food Industrial Technology Research Institute and the Taipei City Bakery Association are promoting a "Whole Wheat Label" and advocating for oil-free whole wheat bread, ensuring that consumers can truly incorporate health into their diets.
(Liu Yinglan reports)
In recent years, the trend of healthy eating has gradually gained popularity among the public, with more and more people enjoying whole wheat bread. However, less than 10% of the bread sold in bakeries is genuinely whole wheat. Many breads marketed as whole wheat are actually made from wheat bran, making it difficult to distinguish by taste. Consumers often end up paying for "fake whole wheat bread." To address this, the Cereal and Food Industrial Technology Research Institute is promoting a "Whole Wheat Label" to help consumers identify genuine products. Lu Rongjin, chairman of the institute, said, "The production cost is even lower than that of regular white bread."
Eating whole wheat products offers numerous benefits, not only aiding digestion but also providing essential nutrients. Zeng Mingshu, an associate professor in the Department of Nutritional Science at Fu Jen Catholic University, explained that whole wheat contains a high amount of B vitamins in the germ, as well as minerals like calcium and magnesium. Its fats are essential fatty acids, and it also contains phytochemicals, which are antioxidants.
To avoid a dry texture, whole wheat bread often includes a significant amount of cooking oil during production, which is not healthy. In promoting whole wheat bread, Lu Rongjin suggested adding fruits, yams, raisins, and other diverse ingredients to enhance the texture.
Source: http:/ / money. chinatimes. com/ ……ent. aspx? NewsSN=980123000901
Most Whole Wheat Breads Contain White Flour; Less Than 10% are Truly Whole Grain
Many health-conscious individuals enjoy eating whole wheat bread, but the Cereal and Food Industrial Technology Research Institute points out that many whole wheat breads sold in bakeries are not made from whole wheat grains. Instead, they are made from wheat bran mixed with white flour. To prevent consumers from spending a high price on bread that is not truly whole wheat, the Cereal and Food Industrial Technology Research Institute and the Taipei City Bakery Association are promoting a "Whole Wheat Label" and advocating for oil-free whole wheat bread, ensuring that consumers can truly incorporate health into their diets.
(Liu Yinglan reports)
In recent years, the trend of healthy eating has gradually gained popularity among the public, with more and more people enjoying whole wheat bread. However, less than 10% of the bread sold in bakeries is genuinely whole wheat. Many breads marketed as whole wheat are actually made from wheat bran, making it difficult to distinguish by taste. Consumers often end up paying for "fake whole wheat bread." To address this, the Cereal and Food Industrial Technology Research Institute is promoting a "Whole Wheat Label" to help consumers identify genuine products. Lu Rongjin, chairman of the institute, said, "The production cost is even lower than that of regular white bread."
Eating whole wheat products offers numerous benefits, not only aiding digestion but also providing essential nutrients. Zeng Mingshu, an associate professor in the Department of Nutritional Science at Fu Jen Catholic University, explained that whole wheat contains a high amount of B vitamins in the germ, as well as minerals like calcium and magnesium. Its fats are essential fatty acids, and it also contains phytochemicals, which are antioxidants.
To avoid a dry texture, whole wheat bread often includes a significant amount of cooking oil during production, which is not healthy. In promoting whole wheat bread, Lu Rongjin suggested adding fruits, yams, raisins, and other diverse ingredients to enhance the texture.
Source: http:/ / money. chinatimes. com/ ……ent. aspx? NewsSN=980123000901