Baked In Science

If you’re not familiar with resistant starch, you should be! This power-house ingredient is a unique and interesting form of starch with many applications and benefits. It’s a type of dietary fiber that’s resistant to degradation and digestion. In baked goods, it boosts nutrition and adds functionality as well. Learn more: https://bakerpedia.com/ingredients/resistant-starch/ In this episode of BAKED in Science your host Mark Floerke gets all his resistance starch questions answered by Tanya Jeradechachai, the Vice President of Ingredient Solutions R&D at MGP Ingredients. With a background in cereal science and a solid familiarity with flour milling, baking, and pasta industries, she leads the MGP team that develops resistant starch products, among other things. Tanya and Mark dive into the function of resistant starch in baking, which has become a welcome solution to low-carb and keto baking. Thanks to its absorption capacities that are similar to wheat flour, it can replace flour and starches in traditi