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  • Title: Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
    Author: Johansson CG, Siljeström M, Asp NG.
    Journal: Z Lebensm Unters Forsch; 1984 Jul; 179(1):24-8. PubMed ID: 6091362.
    Abstract:
    Dietary fibre, assayed with an enzymatic/gravimetric method, was higher in wheat/rye bread than in the corresponding flours. The increase was most pronounced in crumbs from bread baked with mainly low-extraction-rate flour, and could be accounted for to a large extent as "resistant starch", i.e. a starch fraction available to amyloglucosidase only after solubilization with 2 m-KOH. The resistant starch was formed at dough-making and/or baking and did not increase further during freezing or storage at room temperature. The chemical modifications leading to resistant starch formation remain to be investigated. Starch-lipid complexes are probably not involved, since these are hydrolyzed by the heat-stable amylase used in the dietary fibre assay.
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