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The article published last week “It’s all carbohydrates, why is rice noodles and potato flour suitable for weight loss and belly reduction? , mentioned that refrigerated rice increases resistant starch.
Many friends have left comments: Does refrigeration of bread also increase resistant starch? What about buns?
Let me tell you the conclusion first: Bread and steamed bread, like rice, refrigeration can increase resistant starch, but Lose some of the taste.
Refrigeration: Loses taste, but helps with weight loss
Whether it is rice starch or wheat starch, the optimal temperature for the formation of resistant starch is at 0-4°C, which is exactly At the refrigeration temperature of a household refrigerator, this process is basically completed within 24 hours[2,3].
So, refrigerating bread and steamed bread for 24 hours will indeed increase the production of resistant starch, and once resistant starch is produced, it is almost irreversible[4], reheat it before eating, Glycemic responses will still be lower than before refrigeration.
Good news: We can increase resistance by refrigerating or even repeatedly heating and refrigerating Starch[2].
Bad news: The more resistant starch is, the less taste will be bad…
The process of producing resistant starch is also called aging and retrogradation, which can be said to be the most affecting the taste of bread and steamed buns besides spoilage. Flavor factor too.
After being refrigerated, the original soft taste and aroma of bread and steamed buns are greatly reduced, and they will feel dry and hard to eat.
Frozen: Keep It Tasty
Just want to preserve the deliciousness of the bread, what should I do?
Best frozen!
Fast cooling during freezing directly interrupts the starch retrogradation process[2].
Like a bakery, it will remind you that fresh bread can be stored at room temperature if it is eaten within a day or two. If it cannot be eaten within a day or two, it is recommended to store it in the freezer -16°C to – Freeze at 18°C.
However, this “room temperature” is limited to no higher than 25°C to inhibit > Production of resistant starch [3].
In addition, even if it is frozen, it is recommended to eat it within 1 week, otherwise it will affect the taste.
One last reminder
Summer room temperature storage should also pay attention to the problem of food spoilage. If the time is too long, the indoor temperature and/or humidity is too high, it is more likely to deteriorate, for safety Considering it, it is recommended to freeze directly in a sealed bag.
Reheat in the microwave or toaster when eating the next day.
References
[1] Zhu Ping, Kong Xiangli, Bao Jinsong. Research progress on the application and efficacy of resistant starch in food[J]. Nuclear Farm News, 2015,29(02):327-336 .
[2] Yu Shifeng, Zheng Xiqun. Research progress on the influencing factors and formation mechanism of RS_3 resistant starch in rice[J]. Food Industry Science and Technology, 2012,33(08):431-435 .DOI:10.13386/j.issn1002-0306.2012.08.052.
[3] Guo Junjie, Sun Haibo, Wu Hong, Lian Xijun. Research progress of wheat starch retrogradation [J]. Food Industry Science and Technology, 2014,35(02):354-357+363. DOI: 10.13386/j.issn1002-0306.2014.02.063.
[4] Zhang Longzhen, Zang Peng, Dong Haisheng, Chen Junli, Sun Jingchao, Wu Huiyuan, Li Fenglin, Zhao Wei. Research progress in the protection of starch retrogradation in food [J]. China Food Additives, 2021, 32( 01):107-112.DOI:10.19804/j.issn1006-2513.2021.01.018.