Purple bread: A new superfood?

Story highlights

  • Purple bread is made by adding anthocyanin extract from black rice
  • It is digested 20% slower than normal white bread, and is rich in antioxidants that fight cancer

Singapore (CNN)"For the past 10 years, bread has been under attack."

Professor Zhou Weibiao, a food scientist at the National University of Singapore, isn't wrong.
    According to current nutritional thinking, white bread is digested too fast, spikes blood sugar levels and is linked to obesity. In short, it's the enemy of healthy eaters.
      Purple bread is digested 20% slower than normal white bread.
      Zhou's answer to this problem? He's invented a purple bread.
      Rich in cancer-fighting antioxidants, digested 20% slower than regular white bread, and made entirely of natural compounds, it could be the first superfood of the baked goods world.

      The great bake off

      A long-time staple food, bread's big problem is its high glycemic index: its sugar content speedily gets into the blood stream, causing blood sugar levels to peak and crash.
      Furthermore, its rapidly digestible starch content means people often eat more of it than they should.
      "The challenge was to see if we could change the formula of bread, without changing the smooth texture