Resistant Wheat Starch 75 is a resistant wheat starch which delivers 75% total dietary fiber. It has a low water-holding capacity that allows for enhanced crispness, smooth texture, neutral flavor and white color. Resistant starches greatly reduce net carbohydrate levels in foods. Applications cover a wide variety of products, including breads, tortillas, pizza crust, cookies, muffins, waffles, breakfast cereals, snack products and nutritional bars.
- Bakery products, pasta and nutritional food products to boost fiber content
- Snack foods and batter products to enhance crispness
- Breakfast cereals to increase bowl life and maintain crispness
- Nutritional products targeting controlled glucose release
Storage: Resistant Wheat Starch should be stored in a cool, dry, and sanitary area to
achieve maximum stability. Shelf life is one year from the date of manufacture
when stored under these conditions.
Recipes using Resistant Wheat Starch
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What is resistant starch?
Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine, and instead ferments in the large intestine.
Why is resistant starch used in the baking industry?
Resistant starch can be used to increase a bakery food's total dietary fiber content, allowing bakers to create high-fiber bakery foods without imparting negative tastes or flavors.
Does it taste bad?
In the past, high-fiber products' tastes were compared to tree bark and saw dust. However, resistant starch allows bakeries to boost fiber content without affecting taste.
Are there any problems substituting resistant starch for flour?
Sometimes. When bakers add resistant starch into their bread formulations, it is necessary to replace gluten if the amount of flour is decreased. Gluten is essential for making bread rise. Bakers can ensure ideal rising by adding gluten or a protein replacement.
Does resistant starch have any effect on a finished product?
The incorporation of resistant starch does not impart any off-flavors and maintains taste and appearance. However, it can act as a texture modifier in some bakery foods. Some studies show that resistant starch gives a favorable tenderness to dough.
Besides high fiber, does resistant starch help create any other types of
Incorporating resistant starch into a bakery food formula allows bakers to formulate low-carbohydrate and low-caloric bakery foods.
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 is butyrate?
Butyrate is a short-chain fatty acid that gives energy to the colon. Butyrate is fermented in the large intestine, and prevents tumor growth in that organ. Resistant starch that contains fiber can deliver butyrate.
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