Scientists looking through a microscope
 

White Pan Bread and Sugar Snap Cookies Containing Wheat Starch Phosphate A Cross-Linked Resistant Starch

This study shows that cross-linked resistant wheat starch (XL-RS4) can be incorporated in white pan bread with less than 15% loss of loaf volume when added at 10 to 50% flour replacement, provided gluten and yeast nutrients are added to the bread formula. Cross-linked resistant wheat starch can also be incorporated in sugar-snap cookies at levels up to 50% flour replacement without significantly changing the texture and the appearance of the cookies.

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