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The halal certification in Malaysia , overseen by JAKIM ( the Department of Islamic Development Malaysia ), ensures that food products , including flour , comply with these standards from production to packaging .
Complimentary to the religious compliance of halal , the toyyib elements emphasise the overall quality and safety of the food consumed . For wheat-based products , this means ensuring that no harmful chemicals or additives are used in the milling or processing stages and that the nutritional value is preserved .
Whole grain flour aligns more closely with the toyyib ideal , as it is less processed and retains the complete nutritional profile of the wheat grain - offering a richer source of fibre , vitamins , and minerals that benefit health ( Uzel , S . 2024 )
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polyols ( FODMAPs ), as potential culprits behind symptoms attributed to gluten intolerance .
FODMAPs are types of carbohydrates that can ferment in the gut , causing bloating and gas , which may mimic gluten sensitivity symptoms ( Cleaver , 2024 ). Modern wheat varieties have been selectively bred to have higher gluten content , as gluten helps dough become elastic and rise well .
Additionally , industrial bread production uses different additives and processing methods that may affect the final gluten structure . Some researchers propose that these modern practices might exacerbate gluten sensitivity in susceptible individuals .
While gluten intolerance is a real condition for many and the way modern wheat products are manufactured , opting for less processed whole grain or sourdough bread may help alleviate symptoms for some individuals , suggesting that the issue might lie as much in food processing as in gluten ( Cleaver , 2024 ).
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“ The concept of halal ( permissible under Islamic law ) hence goes beyond simply the sourcing of wheat . It also encompasses the broader toyyib principle , which emphasises wholesomeness , safety , and ethical production . ”
mentation can often be easier on the digestive system compared to industrial bread made from refined flour .
This is primarily because sourdough fermentation naturally breaks down a portion of the gluten , the protein that can be difficult for some people to digest , creating a more tolerable bread for those with mild gluten sensitivity .
Additionally , sourdough fermen-
ROLE OF INDUSTRIAL BREAD
Traditional bread made from whole grains or through sourdough fertation
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reduces levels of FODMAPs - types of carbohydrates that often cause digestive discomfort like bloating or gas - by allowing natural bacteria to consume many of these fermentable sugars .
Whole grain breads , on the other hand , retain the bran and germ of the grain , providing more fibre and nutrients that aid in digestion and support a healthy gut microbiome . By contrast , many modern , industrial bread-making methods rely on quick-rise yeasts and refined flour , which lack the natural breakdown processes and nutrients found in traditional bread .
This difference has led some experts to suggest that the rise in digestive issues linked to bread might be less about gluten itself and more about the shift away from slower , fermentation-based methods that produce a more digestible product ( Shalene , 2024 ).
HALAL AND TOYYIB
The concept of halal ( permissible under Islamic law ) hence goes beyond simply the sourcing of wheat . It also encompasses the broader toyyib principle , which emphasises wholesomeness , safety , and ethical production .
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STRIKING A BALANCE
As Malaysia continues to import wheat and produce flour , the challenge will be to meet growing demand while adhering to halalan toyyiban principles . This involves balancing the need for food security with the ethical and nutritional considerations that are central to both Islamic law and consumer health .
The resurgence of whole grain flour is part of this shift , as it offers a nutritionally superior product that aligns with toyyib ideals ( Erbap , 2024 ).
The act of balancing consumption is further supported by the Quranic verse : “ And eat and drink , but be not excessive . Indeed , He likes not those who commit excess .” ( Quran , Surah Al-A ’ raf , 7:31 ).
This reminder emphasises moderation , encouraging the consumption of foods that are wholesome and beneficial without excess . In alignment with this guidance , halalan toyyiban standards promote a balance of nutrition , ethics , and sustainability in food choices , ensuring that what we consume nourishes the body and respects the environment .
For Malaysia ’ s wheat market , this means a continued focus on quality , safety , and sustainability , ensuring that the flour used in everyday products - from bread to noodles - meets the highest standards of both halal and toyyib .
As global trends push towards healthier , more sustainable food systems , Malaysia ’ s flour milling industry is uniquely positioned to lead the way in producing wholesome , ethical , and nutritious wheat-based products ( Erbap , 2024 ). – @ AGROBiz
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