Figure 1. Effect of resistant starch addition on volume of fermenting dough. RS10, RS20, and RS30 with 10%, 20%, and 30% resistant starch, respectively

From

Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread

Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang, Wen-Chieh Sung

Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9