Fibre in Bread Could Lower Cholesterol

A soluble fibre which replaces gluten in oat and barley loaves could lower cholesterol, according to new research.

The fibre, beta-glucan, has a variety of health benefits including lowering blood pressure and cholesterol, improving digestive and immune health, and fighting cancer, researchers at California’s Agricultural Research Service said.

In a study it found the breads provide vitamins, antioxidants, fibre, protein and other components that are absent in whole wheat breads.

Researchers replaced the gluten with hydroxypropyl methylcelluluse, a commonly-used thickener.

In wheat and other gluten-containing breads, gluten traps air bubbles formed by yeast in the rising process, giving a high, soft and attractive loaf.