A Comprehensive Review Resistant Starch‐Containing Bread as a Functional Food: Its Effect on Appetite, Glycemic Index, and Glycemic Response

Abstract Resistant starch (RS) passes through the small intestine undigested and is fermented in the large intestine. Due to this feature, RS functions as a prebiotic and, RS is added to various foods as a functional fiber. RS for traditional fiber has various advantages, such as increased viscosity, gel form, and volume increase. In terms of these advantages, RS, which is commercially produced, is used in the food industry for bread, breakfast cereals, cooked products, and pasta products. Bread is a food that is frequently consumed in human nutrition. Although bread is a frequent food, the fiber content of the bread is low and the glycemic index (GI) of the bread is high. For this reason, bread‐RS is used to convert the bread into a healthier version. Adding RS to bread increases the bread's fiber content and decreases the GI of the bread. RS reduces not only the GI of foods but also the glycemic response of individuals after consumption. RS, which can be fermented in the colon, is converted into short‐chain fatty acids (SCFAs) because of fermentation. RS affects glucose and insulin levels through the production of SCFA, which increases glucose uptake in the muscles and liver, releases intestinal hormones, and increases insulin sensitivity. The addition of RS to bread results in a product with a high fiber content and a low GI.