Bakers Journal

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Resistant starch balances texture in reduced-fat biscuits

June 8, 2012  By Bakeryandsnacks.com


June 8, 2012, Spain – Replacing some flour content with resistant
starch (RS) in short-dough biscuits is a good way of balancing out the
detrimental effects of fat replacement on texture, according to a study. | READ MORE


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