We know it sounds weird but it is true. The whole world is talking about this amazing discovery ofProfessor Zhou Weibiao, from the University of Singapore.
This professor was trying to find a way to change the bread formula, but still he wanted to save the brilliant taste and the softness of the regular bread. The final product of his research is this magnificent purple bread. The most important thing about this bread is that it is made from all natural ingredients.
He began with extracting anthocyanin, the natural blue pigment from black rice, which can also be found in blueberries and grapes, leaving its starch compounds. You need to put anthocyanin in the bread dough and the dough will not be white anymore. This purple dough is in fact way batter and much healthier. That is why you should consume it!
Next thing you need to know is that you need to bake this bread at 200 degrees. Now you should know that when baked like this 80 percent of the antioxidant anthocyanin is saved. This compound reacts with the enzymes in the flour, which is why this purple bread is 20 percent lighter to digest than the ordinary bread. Another reason why you need to consume this purple bread is that it is very easy to digest and it will help you bring your sugar levels back to normal.
Consuming this bread is probably the best way to enter the necessary amounts of starch and wheat flour, and still keep the nutritional value on the same level.
The main goal in consuming this bread is to slow down the release of energy.
Also, anthocyanin is believed to have a positive impact the obesity and it helps in the prevention of cardiovascular and neurological diseases, and even cancer.
Purple bread is not yet available in markets, because the professor is still working on a deal with some prestigious food manufacturers. Therefore, this magnificent purple bread will be in the supermarkets in no time.