Reheating starches will definitely reduce the amount of resistant starch. The added water (soup) is my own hypothesis! Maybe Norm can chime in…
Starches gel when cooked. When cooled, it is the crystallized ‘gel’ that forms resistant starch. So my thinking is that adding lots of water will help re-gelatinize the starch just like adding water to any crystallized product – sugar, salt etc.
Another point to note, resistant starches are formed more at cold temps. ie. freezing. Frozen bread has higher RS than fresh bread.
Reply To: Retrograde Resistant StarchLana2014-08-27T23:37:39-04:00