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Resistant Starch Functionality in the Improvement of Baked Goods

Joel Fisher
3-13-2014

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Introduction
The focus of this paper is to address how the use of resistant starches can positively affect
the outcome of baked products. To better understand the role resistant starches have in baking, it
is important to first understand what they are and where they come from. Resistant starch is the
portion of starch and starch products that resist digestion as they pass through the gastrointestinal
tract. It does not hydrolyze to glucose in the small intestine as traditional starch does, but instead
ferments in the colon. It has a compact molecular structure which limits its accessibility to
digestive enzymes and ultimately prevents those enzymes from breaking it down. It has a low
water-holding capacity which is useful for handling and improving texture of a product. It also
does not affect the sensory properties of a final product as much as a traditional fiber will. It
offers a better appearance, a richer texture, and a better mouth-feel than the conventional fiber.
These are important characteristics when considering the improvement of baked items.1
In addition to the characteristics of resistant starch, it is vital to have an understanding of
the sources containing the starch. Resistant starches are classified between four different groups.
The first group, or type 1, is physically inaccessible to digestive enzymes and are found in whole
or partly milled grains and seeds. The second group, type 2, is resistant to digestion because of
the raw nature of the starch granule. This includes items such as raw potatoes, unripe bananas,
some legumes, and high amylose starches. The third group, type 3, is formed from retrograded
amylose and amylopectin during food processing. This contains items that have been cooked
then cooled and includes potatoes, bread, and cornflakes. The remaining fourth group, type 4, is
simply the composition of starched that have been chemically modified.(2,3) All of this is
significant because it offers some background into what resistant starch is, where it can be found,
and how it may be beneficial.

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Properties of Resistant Starch that Support its Use in Baking

Resistant starch is unique in that it can prolong the life of a baked item and protect the
textural parameters of the same baked item. This first study evaluated the effect that different
types of resistant starches had on muffin batter properties and compared the baking performance
of each muffin in regards to height, volume, and the number of air bubbles. The study used one
batch of muffins using normal wheat flour as the control, two batches using different type 2
resistant starches (Hi-maize 206 and Novelose 240), and two batches using type 3 resistant
starches (Novelose 330 and C*Actistar 11700). Each batch was made exactly the same aside
from the resistant starch or flour and yielded 12 muffins each. This method was again prepared
on a separate day to help ensure the accuracy of the experiment. The results indicated the type 3
resistant starches were equivalent or greater in volume, height, and the number of air bubbles
than that of the control. The type 2 resistant starches faired below that of the control results. This
experiment proves that type 3 resistant starches are suitable replacements to flour in baking
muffins and perhaps other items that require baking.4
The next study also focused on the replacement of wheat flour but instead used pea starch
(a resistant starch) in the process of bread making. The effects of this resistant starch were
evaluated by checking flour mixing behaviors, checking the dough properties, checking pasting
properties, checking thermal properties, and checking bread storage. The experiments used
commercial grade wheat flour and modified by adding 10, 20, and 30% pea starch to the mix.
The control, plus the three samples, underwent further tests to also evaluate physical properties,
chemical properties, crumb texture profiles, nutritional properties, and sensory observations.
After the numerous tests were performed under equal conditions, the study determined up to

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20% of wheat flour could be replaced by pea starch without negatively impacting the bread
quality. This addition increased the resistant starch in the bread by 500%.5
The next study also looked to increase resistant starch levels in bread by replacing wheat
flour with resistant starch. A high-gluten hard wheat flour was used as the base and HylonVII
(type 2), Novelose330 (type 3), and CrystaLean (type 3) were used to replace 10, 20, and 30% of
the base flour. The control and each resistant starch were evaluated on water absorption, dough
development time, stability, mixing tolerance, softening degree, loaf volume, crust color,
symmetry, crumb cell structure, and firmness. The parameters of the tests were done on equal
scales to ensure accuracy. The tests concluded a large increase of resistant starch in each of the
trials without adversely affecting the overall quality of the breads. There was also little effect on
the crust color and symmetry of each of the loaves. Replacement levels up to 20% had a better
crumb cell structure than that of the control. Firmness of the breads also increased after the
replacement with 10% resistant starches.6 This study as well as the other studies offer proof that
resistant starch can replace various levels of commercial wheat flour (greatly enhancing the
baked item) without resulting adverse effects.
Desirability of Products Incorporating Resistant Starches
Resistant starch can be used to enhance the physical properties of baked goods but it is
important to consider how the desirability of products containing the starch is perceived. This
study aimed at developing chocolate milk desserts enriched with resistant starch and having both
a trained panel and volunteer tasters evaluate the products. Two types of resistant starch were
used and they were Hi-Maize 260 and Novelose 480 HA. These two resistant starches were used
to create six desserts each with increasing concentrations of the ingredient. The concentrations

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included: 0%, 3%, 6%, 9%, 12 %, and 15%. The desserts were prepared on equal parameters to
ensure accuracy. The sensory panel consisted of eight trained and previously experienced tasters
as well as fifty volunteer milk dessert consumers. The tasters were to evaluate each product on
appearance, gloss, lumpiness, manual texture, manual thickness, adhesiveness, oral texture,
roughness, gumminess, creaminess, oral thickness, flavor, chocolate taste, sweetness, floury
taste, and aftertaste. The evaluations concluded that the maximum amount of resistant starch that
could be used to replace the original flour was 6%. Anything beyond the addition of 6% resulted
in a general dislike of a majority of the tasters.7
The evaluation of products containing various amounts of resistant starch is an effective
way of determining the suitable amounts of resistant starch needed. This next study used one
type of resistant starch (C*ActiStar 11700) and used it to replace flour in a cake recipe at 0%,
5%, 10%, and 15%. The cakes were created under equal conditions to ensure identical
comparisons. The four cakes were analyzed by 20 experienced tasters and were evaluated on
color, appearance, pore structure, taste, odor, and overall acceptability. The tests concluded that
the control and 5% resistant starch cakes were equivalent in attributes whereas the 10% and 15%
cakes received low scores on all attributes.8 This study determined that the replacement of up to
5% resistant starch can be used to enhance the nutritional and physical properties of cakes
without adversely affecting the overall desirability.
The replacement of flour with resistant starch to test sensory acceptance can also be
applied in non-dessert items. This study measured the effect of replacing wheat flour with a
resistant starch rich ingredient in short dough biscuits. A control and three replacements of 20%,
40%, and 60% were used for testing. Each of the samples received exact amounts of other
ingredients and was created using the same conditions. It was noted that the addition of the

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resistant starch increased the breaking strength, crumbliness, and firmness of the final products.
The 20% resistant starch biscuits resembled the control biscuits while the 40% biscuits had a
lower acceptance of color, appearance, and texture. Taste, sweetness, and overall acceptance
matched that of the control. The 60% resistant starch biscuits, however, had a low overall
sensory acceptability.9 This study as well as the other two studies determined it is important to
replace flour in baked goods with a smaller percentage of resistant starch to save taste and
overall acceptability.
Health Benefits
The overall acceptability of resistant starches may be higher when smaller amounts are
added, but studies show when higher amounts are added the health benefits increase
exponentially. This study used eight men and six women chosen at random for treatment
(laxation problems) from a clinic. The program started with a two week baseline period where
the subjects consumed low fiber muffins and cereals. Participants were randomly chosen to
receive 25 grams per day of resistant starch or 25 grams per day of wheat bran. A seven day
washout period existed in the middle of this trial and then started back up where subjects then
received opposite treatment for another two weeks. The results of this study showed adding 25
grams per day of type 3 resistant starch enhanced laxation in healthy adults.10 This study shows
another way that replacing wheat with resistant starch can benefit a persons health.
This study focused on doing a blind study that exchanged a regular control flour with
30% resistant starch (type 4). This was a double blind study 86 individuals over the course of a
12 week program. There was a two week washout period in the middle of the study and after that
the participants crossed over treatments. The thought behind this study was to see if consumption

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of resistant starch would lower cholesterol in patients with high levels of cholesterol. The study
concluded an overall improvement of cholesterol levels and body composition for the individuals
that participated in the study.11
Improving health benefits is essential to this next study. This study was done to evaluate
whether modifying muffins and bread with the addition of resistant starch would reduce their
glycemic indexes. Two types of bread and two types of muffins were used with the addition of a
control for each product. Resistant starch replaced 5% of flour in the different products. Eighteen
healthy volunteers were recruited to test the products. The tests confirmed a reduction of the
glycemic index of all products that had the addition of resistant starches.12 This study has real
world applications in that can benefit those with diabetes that must look out for items high on the
glycemic index.
Conclusion
All of the studies mentioned up to this point towards the positive health benefits of
resistant starches. The replacement of flour with as little as 5% resistant starch can increase a
baked items fiber-like qualities by a very large margin. This minute amount is high enough to
have positive health effects and low enough to keep most products overall acceptable. It is
important to recall that resistant starches resist digestion and make their way through the body
where they can be fermented in the colon before being excreted. This can be important for many
people suffering from a multitude issues ranging from irritable bowel syndrome to high
cholesterol. As it was previously mentioned, it is significant to the consumer that quality not be
sacrificed. The additions of the right amount of resistant starch ensure that qualities such as taste
and texture are not lost. This is a bright new path for the world of baking for now there is a

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suitable way to enhance the benefits of baked goods without the need of sacrificing overall
acceptance.1
Application to Dietetic Practice
This bright new path is also open to all consumers and patients in the dietetic world.
Resistant starch is important to the dietetic practice for two main reasons. First, it can provide a
multitude of physiological benefit and second, its unique functional properties allow it to
produce high quality products that were not obtainable with traditional insoluble fiber. Before
resistant starch, foods containing fiber would suffer negative changes in both taste and texture.
Now foods can keep their crispness, colors, flavors, and mouth feels while still allowing
consumers to increase their dietary fiber intake. This is also beneficial to patients following a low
carbohydrate diet that also need to keep up their fiber intake.(13,14)
In addition to increasing the fiber intake of the population, future developments are being
considered. More research is being done on the chemical modifications of resistant starches so
that multiple, everyday products may be fortified. This will offer the obvious health benefits but
will give dietitians more room to work with when suggesting products to better benefit their
clients. The more healthy products available, the easier it may be for dietitians to better assist
those in need.(1,15)

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