Besides high fiber, does resistant starch help create any other types of better-for-you breads?
Incorporating resistant starch into a bakery food formula allows bakers to formulate low-carbohydrate and low-caloric bakery foods. How? Because resistant starch is not digested in the small intestine, but rather fermented in the large intestine, its inclusion lowers the calories in bakery foods. The ingredient also replaces flour, which lowers a product’s carbohydrate count. Resistant starch also lowers net carbohydrates by boosting fiber content. How else does resistant starch compare to fiber? Like fiber, resistant starch promotes health. Do Americans consume as much fiber as what is recommended? No. The U.S. Dietary Guidelines Advisory Committee recommends that the average adult consume 28 grams of fiber per 2000 calories daily. Studies say that Americans eat 4 to 6 grams daily. This difference gives bakers an opportunity to include more fiber in their bakery foods, which can be done through the inclusion of resistant starch. What other healthful benefits does resistant starch prov
