In order to produce products with added health value, conventional starch or flour can be proportionally replaced by Lory Starch Elara. In most cases, neither the remaining recipe nor the processing method needs to be changed. As a food ingredient, the modified type 4 starch can be declared as “resistant wheat starch”. The health claim “Replacing digestible starches with resistant starch in a meal contributes to a reduction in the blood glucose rise after that meal” can be used for foods if the proportion of resistant starch in the total starch content is at least 14% (cf. Regulation (EU) No 432/2012).
Examples of applications are baked goods such as a Nutri-Score A muffin, a high protein/lower carb yeast plait, toast bread and pizza dough. In addition to the increased fibre content through resistant starch, the protein content of these products was also increased with hydrolysed wheat protein. The Loryma development team has also developed concepts for shortbread with protein-rich
Skyr filling and high-protein almond biscuits. In shortbread and biscuit doughs, the addition of Lory Starch Elara additionally creates a tender, crumbly texture. High-fibre pasta with reduced carbohydrate content is another possible application. The resistant wheat starch can also be extruded as part of a raw material mix; the extrudates not only increase the fibre content of snacks, but also impart an appealing crunch effect.
“Awareness of the short- and long-term health effects of dietary fibres is growing among the population. However, it is also important to have a product that does not compromise on quality, taste and processing. As a specialist in wheat ingredients for many years, we have the expertise for all technical matters. We commissioned the scientific study to gather facts about its added health value and confirm that Lory Starch Elara is indeed processed by the body like dietary fibre, creating end products with added health value,” says Henrik Hetzer, Managing Director of Loryma.
For more information, visit: www.loryma.de/en/
1. European Commission. Health Promotion and Disease Prevention Knowledge Gateway. https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/dietary-fibre_en . Latest access: 17 August 2022.
2. Jia-Jia Wen et al. (2022): Resistant starches and gut microbiota. Food Chemistry 387.
3. Bello-Perez, L. A., Flores-Silva, P. C., Agama-Acevedo, E., & Tovar, J. (2020). Starch digestibility: Past, present, and future. In Journal of the Science of Food and Agriculture, 100(14), 5009–5016.
4. San Miguel et al (2018). Role of Butyric Acid in Food and Intestinal Health. https://www.sciaeon.org/articles/Role-of-Butyric-Acid-in-Food-and-Intestinal-Health.pdf. Latest access: 17 August 2022.
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