Resistant starch (RS) was added in model gluten free breads (MGFB's).
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A MGFB with soft, elastic and open fluffy crumb contained 9% protein and 15% RS.
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Carob flour addition further optimized the MGFB.
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Optimum MGFB recipe using RSM: 15% carob flour, 15% RS, 9% protein and 140% water