Research by a University of Huddersfield scientist could help make your breakfast healthier.

Cereal expert Professor Grant Campbell is analysing the structure of different kinds of wheats to see if the flour obtained can be more nutritious.

And he has developed a mathematical formula for how wheat breaks up when it is milled.

More than half of the world’s food supply, including bread, comes from cereal crops.

Therefore finding ways to make flour more nutritious could have a huge positive impact on the world population’s health.

And as flour is one of the most tradeable commodities it could also boost global markets.

Cereal shockers - you know the fat and sugar content of your favourites? Try our quiz

Question -1 of 15 Score -0 of 0
Which of these has the most sugar per serving?

While wheat crops have already been developed to give efficient yields, Prof Campbell’s equation may help plant breeders develop even higher yield strains.

Obtaining flour from wheat involves separating the endosperm (the flour) layer from the hard outer shell (the bran) and an inner layer called ‘aleurone’.

Prof Campbell said: “Generally speaking, the layers all stick together and become bran.

“But if we can get the aleurone to stay with the endosperm, then that would increase our quantities of flour – and it is also highly nutritious.”