Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review
Bibliographic record
Abstract
Abstract Resistant starch (RS) has received a lot of attention from plant, food, and clinical scientists because of its demonstrated health benefits. In this review, the presence and formation of RS from grain to food is investigated with a focus on wheat‐, barley‐, rye‐, and oat‐based foods. The impact of ingredients (lipids and proteins) and food processing on the formation of RS in grain‐based food is examined. RS has been found to develop in various processes during food manufacturing (baking, extrusion, fermentation, and mashing) and its content could be affected by changing the operating parameters. In addition, the formation of RS during the preservation of starchy foods as well as the techniques to mitigate this phenomenon is discussed. The introduction of RS into cereal‐based foods (bread, cookie, biscuit, and pasta) enhances the product fiber content and induces some changes in the technological parameters, texture, color, and sensory properties of final products. Overall, the acceptability of RS‐incorporated foods is well liked and has the potential to elicit positive effects on gut health and postprandial glycemia.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.001 |
| Meta-epidemiology (broad) | 0.003 | 0.001 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.001 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".