A new and healthier loaf of bread that can be enjoyed by everyone is the aim of the BarleyBread project, which SCRI is currently working on alongside partners from across Europe.

Bread is the single biggest food product consumed in Europe and improving the health benefits of this staple food could have a significant impact on the health of the general population.

Barley contains a high level of β-glucan, fibre, amylase and antioxidants which can all contribute to good health. By substituting an amount of wheat flour with barley flour in bread researchers hope to develop a loaf that will be popular with consumers and at the same time better for them.

Researchers will also examine how salt levels in bread can be reduced while maintaining a tasty loaf; again delivering health benefits to consumers through reduced salt consumption.

Barley is a major European cereal product and the development of new markets for Europe’s barley farmers is an important part of the project. Many barley farmers had traditionally sold their produce for animal feed but this market has been eroded in recent years due to soy bean imports for animal feed.

The impact of the project will be to:

• create a higher added value market for barley farmers
• generate a net increase in the cereal GDP balance of trade
• increase the aggregate level of technology and knowledge within the milling and baking processes
• produce an affordable, tasty and healthier alternative to wheat based bread and similar products
• reduce salt intake of consumers and improve their health in relation to the risk of cardiovascular disease.