Preparation ofwheat resistant starch

A suitable thermal treatment of gels of various starch varieties was assessed to achieve the formation of resistant starch (i.e. amylose crystals). On the basis of DSC data, the yield of amylose crystals and their thermal stability did not seem correlated with the amylose content of the starch. This last parameter may not therefore be referred to as the only factor that defines a resistant starch promising starch variety.