Healthier white bread could be available on supermarket shelves within five years after scientists discovered how to double its fibre content.
A group of scientists has pinpointed the genes responsible for the dietary content of flour.
They say the new flour offers a range of health benefits such as a reduced risk of cancer, diabetes and obesity.
Study lead author Dr Alison Lovegrove said the high-fibre loaf would taste the same as normal white bread.
The research was carried out by the University of Bristol, Rothamsted Research Institute in Hertfordshire and the John Innes Centre in Norwich.
