4 ms·
The process of cooling down converts starches in rice, pasta, potatoes etc... to a more resistant forms that your body cannot process easily.
by imp0cat 3y ago
The process of cooling down converts starches in rice, pasta, potatoes etc... to a more resistant forms that your body cannot process easily.
- thimkerbell 3y agoDoes chilling also work to convert bread starches into resistant ones, or does it only work for rice and potatoes?
- int_19h 3y agoGP mentioned bread specifically. I looked up some studies, and they are in agreement: https://pubmed.ncbi.nlm.nih.gov/17426743/ https://pubmed.ncbi.nlm.nih.gov/17426743/
- imp0cat 3y agoA starch is a starch. However, this study seems to compare freshly baked bread to a frozen/toasted one. I'd guess that the difference will be smaller when regular store-bought bread is used instead.