Resistant wheat starch can replace part of the flour when producing low-carbohydrate baked goods. In most cases, neither the existing recipe nor the processing method needs to be changed. If the share of resistant starch is high, a little wheat gluten should be added to maintain the baking properties. In shortcrust and biscuit doughs, the addition of modified, resistant wheat starch produces a delicate sandiness and an attractive, fluffy crumb in sponge doughs.
Modified, resistant wheat starch is suitable for bread, sponge cakes, muffins, shortcrust pastry, waffles, (hard) biscuits, and even pizza doughs.