Dietary fibre in bread and corresponding flours--formation of resistant starch during baking

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.