Pilot 1 Enriched Bread: Reported Nutrition and Formulation Study

The prototype formulation combines 30% HiPrOat by-product from oat-beverage production with 5% liquid gluten. Formulation work examines the use of protein- and fibre-containing material in bread while addressing crumb structure and loaf volume. The evaluation reports nutritional values per 100 g and compares selected parameters with conventional white-bread reference ranges. It also describes qualitative acceptance and texture observations. The glycaemic-index range is presented as an estimate. Nutritional composition, estimated glycaemic behaviour and qualitative consumer response therefore represent different types of evidence within the development programme.

Conventional white-bread reference ranges: protein 8-9 g/100 g, dietary fibre 2.5-3.5 g/100 g and estimated glycaemic index 70-75.

The evaluated enriched bread contains 13.1 g protein, 8.7 g dietary fibre and 235 kcal per 100 g. Formulation work achieved improved dough structure and satisfactory acceptance relative to whole-wheat bread. Its glycaemic-index range of 50-60 is an estimate.

Values apply to the evaluated formulation. Glycaemic index is estimated; clinical glycaemic response has not been measured.