Resistant Wheat Starch 75
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.
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.
What is resistant starch?
Why is resistant starch used in the baking industry?
Does it taste bad?
Are there any problems substituting resistant starch for flour?
Does resistant starch have any effect on a finished product?
Besides high fiber, does resistant starch help create any other types of
How else does resistant starch compare to fiber?
Do Americans consume as much fiber as what is recommended?
What other healthful benefits does resistant starch provide?
What is butyrate?
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