Chapter 29 - Resistant Starch (RS) in Breads: What It Is and What It Does

Add time:09/04/2019    Source:sciencedirect.com

Resistant starch (RS) refers to the portion of starch not digested by human digestive enzymes and not enzymatically degraded into glucose in either the mouth or the small intestine, but is subject to bacterial fermentation within the large intestine. A wide variety of health benefits have been associated with the consumption of RS, including weight management, anticancer properties, and improved kidney function. Currently, there are a number of methods available to measure RS in foods, reflecting a focus on development during the 1990s as more and more health benefits have been discovered. As a result, significant research has been conducted in the past decade dedicated to enhancing RS concentrations in various foods, with efforts to minimize effects on the sensory properties of the food. Being a common staple globally, bread therefore provides a potential medium for RS intake, with studies already showing possible approaches, including fruit and flour supplementation, as well as altering bread-making procedures.

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