Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Table 5

Resistant starch content of breads with partial wheat flour replacement.

Bread formulation	Resistant starch (g/100 g of DM)
Control	1.94 ± 0.46
Corn flour 20%	1.34 ± 0.50
Corn flour 40%	2.57 ± 1.29
Green banana flour 10%	3.10 ± 0.92
Green banana flour 20%	5.66 ± 1.60

Control = bread produced with only wheat flour + baking improver concentration of 1 g/100 g of flour; corn flour 20% = bread produced with corn flour concentration of 20 g/100 g + baking improver concentration of 1 g/100 g of flour; corn flour 40% = bread produced with corn flour concentration of 40 g/100 g + baking improver concentration of 1 g/100 g of flour; green banana flour 10% = bread produced with green banana flour concentration of 10 g/100 g + baking improver concentration of 1 g/100 g of flour; and green banana flour 20% = bread produced with green banana flour concentration of 20 g/100 g + baking improver concentration of 1 g/100 g of flour.