Scientists work to make healthier white bread

Ans)

1.C) nutritious

Explanation: The sentence refers to previous unsuccessful attempts to make white bread more appealing health-wise. "Nutritious" fits best because it directly relates to improving health benefits, which was the goal mentioned.

2.D) careful

Explanation: In the context of the article, "delicate" refers to the careful balance required in adding ingredients to maintain the taste and texture of white bread while improving its nutritional value.

3.D) investigate

Explanation: "Analyze" in the context refers to examining the chemical composition of white flour, which aligns with "investigate" as it involves a detailed and systematic examination.

4.C) produce a white bread that matches the nutritional content of wholemeal bread

Explanation: The article discusses the goal of making white bread as nutritious as wholemeal bread while retaining the taste and texture of traditional white bread.

5.A) Coarse

Explanation: The analogy compares the refinement of bread types. White bread is more refined than wholemeal, similar to how refined items are smoother compared to their coarse counterparts.

6.D) Crude

Explanation: "Refined" indicates something that has been purified or perfected, often making it more delicate or sophisticated, whereas "crude" implies something in a more natural or raw state.

7.B) innovative

Explanation: The approach is described as involving precise adjustments, suggesting innovation and creativity, which differs from more traditional or redundant methods.

8.B) Improved taste preferences

Explanation: The benefits listed for whole grains in the article include health benefits like reduced disease risks, not improved taste preferences.

9.B) Balancing nutritional enhancement with traditional taste and texture

Explanation: The article discusses the researchers' challenge of enhancing nutritional value without compromising the traditional taste and texture of white bread.

10.C) They provide additional protein

Explanation: The addition of peas and beans is specifically mentioned to increase the protein content of the bread.

11.C) It is not favored by the public due to its taste

Explanation: The article notes that many people do not prefer wholemeal bread because of its taste, despite its health benefits.

12.C) Rice

Explanation: Rice is not mentioned in the article as an ingredient added to white bread to increase nutritional value.

13.C) Sorghum

Explanation: Sorghum is specifically mentioned in the article as one of the grains being added to increase the nutritional value of white bread.

14.A) To increase the fiber content

Explanation: The article mentions adding back bran to increase fiber content, which is essential for good health.

15.B) To improve the health benefits of white bread

Explanation: The main objective stated in the article is to make white bread as nutritious as wholemeal bread while maintaining its traditional characteristics.

16.B) People did not like the altered taste and texture

Explanation: Previous attempts to make white bread healthier were unsuccessful because consumers did not like the changes in taste and texture.

Writing Example

Essay

Modifying traditional food products to enhance their nutritional value has become an increasingly popular practice among food scientists and manufacturers. This trend aims to address public health concerns by improving the nutritional profile of widely consumed foods. A notable example of this is the ongoing research to make white bread, traditionally less nutritious than wholemeal bread, healthier without compromising its taste and texture.

The potential benefits of this initiative are significant. By enriching white bread with nutrients typically found in wholemeal products, such as fiber, vitamins, and proteins, consumers can enjoy better health outcomes. This is particularly important in societies where white bread is a staple food item but is often criticized for its low nutritional value. For instance, adding legumes like green peas and chickpeas can enhance the protein content, while grains like quinoa and sorghum increase the vitamin and mineral profiles. These improvements could lead to reduced risks of chronic diseases such as obesity, heart disease, and type 2 diabetes, which are often linked to poor diet.

However, there are also drawbacks to consider. One major concern is the acceptance of modified foods by the public. Traditional food items have cultural and sensory attributes that people are accustomed to, and any change in taste or texture might be met with resistance. For example, earlier attempts to make white bread healthier by adding bran were not successful because consumers did not appreciate the altered taste and texture. This resistance could limit the effectiveness of such health initiatives.

Moreover, there is the risk of over-reliance on technological solutions to health problems, potentially overshadowing the importance of natural diet diversity and balance. The focus on modifying foods might divert attention from other crucial aspects of health, such as the consumption of fresh fruits and vegetables and overall dietary habits.

In conclusion, while the modification of traditional food products to enhance their nutritional value holds promise for improving public health, it must be approached with caution. It is essential to balance these modifications with public preferences and broader dietary education to ensure that such initiatives are successful and sustainable. (333 words)

Short writing

• 1.Chris Holister is a product development manager for Shipton Mill and is involved in turning the new bread recipes into actual products.
  

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• 2.Quinoa and sorghum are two grains mentioned that are being added to the white bread to improve its nutrition.
  

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• 3.Increasing fiber content in white bread is important because it helps regulate the body’s use of sugars, maintains hunger and blood sugar levels, and is crucial for digestive health.