If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well.

In this episode of BAKED in Science your host Mark Floerke gets all his resistance starch questions answered by Tanya Jeradechachai, the Vice President of Ingredient Solutions R&D at MGP Ingredients. With a background in cereal science and a solid familiarity with flour milling, baking, and pasta industries, she leads the MGP team that develops resistant starch products, among other things.

Baking with resistant starch

Tanya and Mark dive into the function of resistant starch in baking, which has become a welcome solution to low-carb and keto baking. Thanks to its absorption capacities that are similar to wheat flour, it can replace flour and starches in traditionally high carb products such as bread, noodles, or donuts. It also provides a way to increase the fiber content without negative effects.

A few topics they discuss include:

  • Formulating with this ingredient
  • Replacing flour and increasing fiber
  • Keto and low-carb baking
  • FDA requirements for dietary fiber
  • How it’s made
  • MGP’s Fibersym Resistant Wheat Starch solutions

Today’s Baked in Science podcast is brought to you by MGP Ingredients, who brings scientific know-how and proven products to support your work and exceptional bakery products. Their Fibersym Resistant Wheat Starch adds fiber to baked goods and bakery mixes. Learn more about their specialty wheat proteins and starches at www.mgpingredients.com