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 bakeries to create high-fiber bakery foods without imparting negative tastes or flavors.

Are consumers interested in highfiber products?
Yes. Both Sara Lee Bakery Group and Flowers Foods market bread products with more than four grams of fiber per slice.

Don't consumers associate high fiber with poor taste?
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 various types of resistant starch?
Resistant starch has four classifications: RS1, RS2, RS3 and RS4. RS1 refers to resistant starch that is physically encased by whole grains. RS2 is a granular resistant starch. RS3 refers to nongranular, retrograded or crystalline resistant starch, and RS4 is a manufactured resistant starch.

Are these types of resistant starch found naturally or are they manufactured?
Both. Whole grains can deliver RS1, green bananas deliver RS2, and RS3 is found in ready-to-eat breakfast cereals, bread crusts, cooked and cooled potatoes and cooked and cooled pasta. RS4 is manufactured from various sources, including wheat, potato and tapioca, and is available from a variety of ingredient suppliers.

Which type of resistant starch is used in bakery food applications?
RS4 can be formulated into any bakery food that uses flour. The ingredient simply replaces part of the flour in a bakery food formula.

Are there any problems substituting RS4 for flour?
Sometimes. When bakers add RS4 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 RS4 have any effect on a finished product?
The incorporation of RS4 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 better-for-you breads?
Incorporating resistant starch into a bakery food formula allows bakers to formulate low-carbohydrate and low-caloric bakery foods.

How?
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. Fiber is delivered through some types of resistant starch. Foods containing RS2 and RS4 can be labeled as products containing fiber. Foods with RS1 can be labeled with fiber only if the whole grains are intact. If the whole grains are finely ground, they lose their resistant starch. Foods with RS3 cannot be labeled as containing fiber.

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 other healthful benefits does resistant starch provide?
Resistant starch provides a multitude of healthful benefits. Studies prove that resistant starch lowers the glycemic impact on blood sugar, increases insulin sensitivity, reduces levels of bad cholesterol while increasing good cholesterol levels, and promotes colon health through the production of butyrate.

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.

Are there any other healthful benefits to resistant starch?
Yes. Some manufacturers say their types of resistant starch can increase good bacteria in the large intestine while decreasing the bad bacteria, and also increase fat burning.

Can a product containing resistant starch have a health claim on its label?
There is no health claim for resistant starch. However, the inclusion of this ingredient in bakery food formulas helps bakers meet the various health claims for fiber.

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MGP's Fibersym™ boosts fiber in bakery foods What is Fibersym™? Fibersym™ is a line of resistant starch manufactured and marketed by MGP Ingredients Inc. (MGPI). Fibersym™ 70 is a wheat-based version that contains 70% total dietary fiber, and Fibersym™ 80ST is potato-based and contains 80% total dietary fiber as analyzed by AOAC Method 991.43. MGPI produces Fibersym™ resistant starch using patented processes exclusively licensed to the company by the Kansas State University Research Foundation. How is Fibersym™ different from conventional fiber sources? Fibersym™ resistant starch is different in both physical characteristics and water-holding properties. Fibersym resistant starch is white in appearance, has a fine particle size, smooth texture and a neutral flavor. Conventional sources of dietary fiber have a dark color, coarse particle size, gritty texture and a strong, bitter flavor. The water holding capacity of conventional fibers can range from three to four times their normal weights, whereas Fibersym™ ingredients absorb only 0.7 to 0.8 times their weight with water. How is Fibersym™ different from other types of resistant starch on the market? Both Fibersym™ 70 and Fibersym™ 80 ST belong to the RS4 type (modified) resistant starch. Other commercially available types of resistant starch in the market belong to RS2 type (granular/ungelatinized) or RS3 type (retrograded). RS4 type resistant starch contain higher levels of total dietary fiber (AOAC method 991.43) than RS2 or RS3 types. What are typical food applications of Fibersym™? Fibersym™ resistant starch is applicable to a diverse range of food products. Possessing a white color, smooth texture and a clean flavor, Fibersym supplements fiber levels in both traditional and non-traditional applications, including white pan breads and buns, whole grain foods, pasta, noodles, breakfast cereals, dairy products, confectioneries and meat products. They can be used for fiber enrichment in both yeast-leavened and chemically-leavened bakery products to meet "good source of fiber" or "excellent source of fiber" labeling claims. What is the recommended level of usage? For non-standardized foods, there is no use level limitation for Fibersym™ resistant starch. The use level for Fibersym™ in standardized foods is limited to an inclusion level that meets the standards of identity for a specific food product, as would be the case in general for adding ingredients to foods. Are there changes in processing or water adjustments? Because of their low water-holding capacities, the addition of Fibersym™ 70 or Fibersym™ 80ST resistant starch requires minimal processing changes, even when added at higher inclusion levels. Fibersym™ resistant starch also helps achieve crispness in foods when desired, including applications such as crackers, waffles, snack foods and breakfast cereals. How should Fibersym™ resistant starch be labeled? On food product packages, Fibersym™ 70 and Fibersym™ 80 ST can be labeled as food starchmodified. Alternatively, ingredient labels can be labeled modified wheat starch for Fibersym™ 70 and modified potato starch for Fibersym™ 80 ST to indicate their botanical source.

For more information, contact MGP Ingedients Inc. at 800-255-0302 or go to www.mgpingredients.com