Donald Pszczola

Donald E. Pszczola

Let me get this straight now. Resistant starches are performing like fiber. Native starches are acting like modified starches. Rice starches can perform like other starches but are derived from a hypoallergenic source. Starches are used as flour replacers, while some whole-grain flours are providing the performance of refined products. And yes, before I forget, some starches are considered good carbs, although I’m not quite sure when a starch officially goes bad.

Rice starch may be used as a thickener in soups, adding a fat-like creaminess while enhancing the product’s appearance.Although the above scenario may s…

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola