How to use resistant tapioca starch?

Resistant tapioca starch is providing a smooth texture, neutral flavor and white color. It is a nearly invisible source of fiber and can be applied in bakery products, pasta, noodle and nutritional food products.

Resistant tapioca starch is starch molecules that resist digestion, functioning kind of like fiber.

Starches are long chains of glucose that are found in grains, casava, potatoes and various foods. But not all of the starch you eat gets digested.

Sometimes a small part of it passes through your digestive tract unchanged. In other words, it is resistant to digestion. This type of starch produced from cassava is called resistant tapioca starch, which can function kind of like soluble fiber.

Resistant starch produced from cassava can have powerful health benefits, includes improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion.

Read more: Resistant tapioca starch product.

How to use resistant tapioca starch?

Resistant tapioca starch can be applied in bakery products, pasta, noodle and nutritional food products, etc.

Noodles:

Dosage: 10%.

Benefits:

• Creating smoother and shiny surface.
• Reducing toughness.
• Reducing the fat absorption.

White Pan Bread:

Dosage recommends: 19 %

Benefits of resistant tapioca starch in white pan bread:

• Most bread-like texture.
• Contributes no off flavor.

Chocolate Cake:

Dosage recommends: 5-6% enhanced fiber.

Benefits of tapioca resistant starch in enhanced fiber Chocolate Cake.

• Increased total dietary fiber
• Caloric reduction.
• Only a few formula changes needed to incorporate into formulation.
• No adverse flavor effects.

Read more: Benefits of tapioca resistant starch.

Read more: Modified starch E1404, E1412, E1414, E1420 and E1422.

If you’re currently looking for resistant starch to apply for your products which break a weight loss plateau, have high blood sugars, digestive problems. If you’re simply in the mood for some self-experimentation, then trying out resistant starch seems like a good idea.