Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4

Abstract Background and Objectives Limited information exists regarding the impact of high levels of cross‐linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight) and wheat protein isolate (WPI) in low net carb breads (RS4‐Bread), enzyme crackers (RS4‐Enzyme), and saltine crackers (RS4‐Saltine). Findings RS4‐Bread had comparable bread quality, loaf volumes, and crumb firmness (Days 0, 1, and 7) as the wheat flour control. The in vitro total dietary fiber analysis of RS4‐Bread yielded a fiber recovery of 90.0%–98.1%, db. RS4‐Enzyme had higher water absorption, longer mixing time, and less elastic dough, but comparable cracker hardness to the control. RS4‐Saltine had a higher water absorption, but lower cracker hardness compared to the control. Fiber recovery of RS4‐Enzyme and RS4‐Saltine crackers were 85.6% and 88.8%, respectively. Conclusions Analytical measurements indicated a significant discrepancy in predicting bake mix time and absorption for RS4‐Bread. This research fills gaps in the understanding of low net carb bread, saltine crackers, and enzyme crackers, providing valuable insights into future product development. Significance and Novelty Combining RS4 and WPI offers potential for health‐promoting, high‐fiber, low net carb products, applicable in various flour‐based foods.