Setting pulses racing: the Reading scientists perfecting broad bean bread

By making their nutritious bread taste like normal white loaves, scientists aim to help disadvantaged

It’s creamy-white in colour with a deep brown crust. It has a mild floury taste but with a moreish salty tang. It crisps up nicely in a toaster, and it’s the perfect accompaniment to butter, jam or hummus.

This is bread – but not as you know it. Scientists at the University of Reading are finding ways to make British diets far more nutritious and sustainable by stealth, replacing the soya flour, and some of the wheat, with broad beans – also known as faba or fava beans.

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