How is Resistant Wheat Starch Made?

Resistant wheat starch is the result of years of scientific research, presented as a dietary fiber and a substitute for regular flour. Resistant wheat starch gives the foods the same texture, feel, and taste, only with added nutrients.

What is Resistant Wheat Starch?

The term “resistant wheat starch” might initially sound vague, as there are many variations of starch, and it may be difficult to differentiate them from each other.

Years of thorough research led to the production of resistant wheat starch, containing one main benefit: dietary fiber. Dietary fiber can’t be broken down into small intestine and digested. Therefore, it is considered a zero-calorie food, restraining your appetite and making you feel fuller for a longer period.

What Are the Benefits of Resistant Wheat Starch?

The wheat starch production process can alter the native wheat starch into a resistant one, with many health benefits. This precious component in the dietary fiber’s benefits include:

Boosting Gut Health

Unlike regular wheat starch, resistant wheat starch does not break down into small glucose when absorbed and digested. Instead, resistant wheat starch creates good bacteria in your large intestine, and as a result, your overall gut health increases.

Reducing Insulin Concentration

A study by MDPI stated that consuming resistant wheat starch directly correlates with improving your body’s response to insulin. High blood sugar can be dangerous for your body, especially if diabetes runs in your family. So, you must always be on the lookout. By consuming more resistant wheat starch, you can ensure lower chances of being diagnosed with type 2 diabetes as your insulin sensitivity increases and your body can resist and handle the high blood sugar much better.

Helping You Feel Fuller

Are you also struggling with binge eating and not sure whether it’s ever possible to lose weight again? The good news is that resistant wheat starch contains a considerable amount of fiber, which can help you feel full for a longer period. On top of that, resistant starches are very difficult to break down and digest, so you won’t get hungry as quickly and will be able to lose weight!

How Resistant Wheat Starch Made: Methods of Production

There are several methods of altering the glycemic index and rate of digestion, from heat and enzymatic to chemical treatments, with each having its own process.

Explore and read more about the world of wheat starch production and learn how Yasmin Trading can transform your company!

Heat Treatment

Heat treatment is one of the common methods of manufacturing resistant wheat starch. This method employs repeated heating and cooling cycles to ensure the increase of resistant starch content.

Once the wheat starch is cooked at a high temperature (100°C) for 16 hours, it is then left to dry and cool at room temperature, and lastly put in the refrigerator overnight to

Enzymatic Treatment

This method typically uses enzymes to change the length of starches or form them into a specific structure, making them more digestible for your colon. This technique debranches the amylopectin. It lowers the molecular mass in order to improve the production process.

According to the Properties and Applications of Starch Modifying Enzymes for Use in the Baking Industry article published on PubMed Central, this technique is much healthier and safer than others.

Chemical Treatment

In this method, the chemical reagents help to block the enzyme access by linking and tying the molecules together, making it difficult for your small intestine to digest them. Acidification, esterification, and cross-linking are the common chemical modifications to produce resistant wheat starch.

The Resistant Wheat Starch As a Prebiotic

For years, RS4-type resistant starch has been known to be very beneficial for the body’s health, and as stated in an article published on MDPI, resistant wheat starch is considered a type of prebiotic.

Because the resistant wheat starch is moved to the large intestine, it produces short-chain fatty acids. Therefore, it is considered a prebiotic, serving as a food for your gut’s microbiota.

These microorganisms break down the prebiotics and transform them into short-chain fatty acids, which are known to be beneficial and vital for:

• Providing energy to your colon cells
• Increasing immunity in the human body
• Helping to produce mucus more easily

Equipment and Technologies in How Resistant Wheat Starch is Made

Resistant wheat starch production requires specialized technologies and machinery to ensure perfect execution and high-quality output.

Hydrocyclones

Hydrocyclones are among the most common and popular machinery choices, used mainly for washing the starch efficiently and effectively, but also used for:

• Starch refining
• Protein reparation
• A-starch and B-starch separator

Centrifugal Separator

Centrifugal separators consist of annular bowls or disks, and these machines are employed to separate solids from liquids mechanically, making the process much smoother and easy for manufacturers. The benefits of using this machine are:

• Reducing energy losses
• Reducing the maintenance costs
• Requires low space
• Ensuring less starch is left in the wastewater

Curved Screens

Curved screens are vital equipment employed in the resistant wheat starch process to extract the useful amount of gluten left in the B-starch. Using curved screens ensures:

• Separating gluten mass efficiently
• Achieving the desired amount of protein content

Future Perspectives of Resistant Wheat Starch’s Market

With the new trends urging humans to eat and live more healthily, the demand for opting for better food choices is rising.

Breads, cakes, and breakfast cereals have always been around and are very popular, too. Avoiding them is almost impossible because they’re just simply delicious!

You can still enjoy these foods and reduce your calorie intake by substituting the resistant wheat starch with regular flour!

Regular flour contains 25% dietary fiber and 75% wheat starch. In contrast, by modifying and changing the chemical bonds of the flour through the process, the dietary fiber in the resistant wheat starch goes up to almost 75%! Healthy, delicious, and nutritious. What else can you ask for?
On top of that, resistant wheat starch is used to add more crispiness to your foods, acting as a much lower calorie ingredient used in the foods.

Manufacturers widely acknowledge the dietary fiber in resistant wheat starch, and more and more of them are using it in their processed foods and products because of its health advantages.

Conclusion

Resistant wheat starch, without any doubt, is an exceptional source of probiotics that contribute to body health while acting as a functional ingredient in food products.

It’s a breakthrough in food science that helps enhance gut health, manage weight, and improve insulin sensitivity.

In this article, we walked you through the key steps of transforming native wheat starch into a health-boosting ingredient through enzymatic, heat, and chemical treatments.

Resistant wheat starch is getting the recognition it deserves in the market because of its ability to replace traditional wheat flour for both consumers and manufacturers. Not only is it a much healthier option compared to wheat flour, but it also maintains the same texture and taste.

That’s why manufacturers can succeed in the food and beverage market.

By integrating resistant wheat starch into your products, you can replace the regular wheat flour while maintaining the texture and taste! This contributes significantly to introducing healthier versions of customers’ favorite foods, only healthier!

At Yasmin Trading, we are committed to providing high-quality solutions to help businesses elevate and stay ahead in the competitive food industry. Explore our offerings and discover how we can support your journey toward healthier, more sustainable food production!

FAQ

1- Does resistant wheat starch raise your blood sugar?

No, resistant wheat starch does not significantly contribute to the blood sugar raise.

In fact, resistant wheat starch, unlike regular wheat starch, does not break down into glucose instantly when consumed. As its name indicates, it resists digestion in the small intestine and instead goes to the large intestine, where it ferments and creates valuable short-chain fatty acids.

The slow digestion helps improve insulin sensitivity and actually regulate blood sugar levels!

2- What are the side effects of resistant starch?

Resistant starch is like fiber in the body and can be found in many everyday foods. Generally speaking, there are minimal side effects of consuming resistant starch. That being said, consuming large amounts of it might cause some side effects, including:

• Bloating and Gas: sometimes, resistant starch can lead to bloating and gas in individuals due to the fermentation in the large intestine. This can happen to those who are not used to a high-fiber diet.
• Digestive Discomfort: consuming large amounts of resistant starch can cause stomach discomfort in some or a change in bowel movements.
• Potential Sensitivity Issues: although there are not a lot of cases to support this side effect, some individuals with IBS or other digestive issues have reported that consuming certain types of resistant starch aggravates their symptoms.

3- Why choose resistant wheat starch over regular flour?

Resistant wheat starch is an incredible substitute for regular flour and contributes significantly to digestive health and blood sugar control. But why exactly choose resistant wheat starch over regular flour?

• Lower glycemic impact: resistant wheat starch resists digestion in the small intestine and helps regulate blood sugar levels.
• Higher fiber content: resistant wheat starch undergoes modification to increase its fiber content to 75%.
• Supports weight management: consuming resistant wheat starch can help you feel fuller for longer. Resistant wheat starch reduces hunger cravings, and that’s how it can contribute to weight control and management.