Also known as enzyme-resistant starch, resistant starch is the part of starch that resists digestion (hence the name). But it’s also classified as a dietary fiber that comes with a whole list of health benefits.
Nutritional benefits include:
Improved glycemic index
Controlled insulin responses
Reduced blood glucose spikes after a meal
What are sources of resistant starch?
Raw potato starch
How about baking with it?
Resistant starch has a low water holding capacity. The good new is, this helps with crispness and expansion in baked goods. However, it can have a negative affect on crumb color and appearance. So, try adding transglutaminase, glucose oxidase or xylanase to improve the water holding capacity of the dough.
Also, be aware that there are 5 classifications of this starch. Bakery products are typically formulated with RS II and RS III types:
RS II: includes native RS such as high-amylose maize or raw banana starch. After cooking, most of these starches may become highly digestible due to gelatinization.
RS III: retrograded starches produced during food processing and manufacturing. Examples include cooked and cooled potatoes, stale bread and high amylose corn starch.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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