Generally any isolated starches have a higher GI (lower FP) than the corresponding flour.
” In this case, wouldn’t only fresh, hot bread be safe and bread that has cooled down would no longer be good?”
This is a good point you make. We generally think about rice and potatoes when talking about cooking then cooling increasing resistant starch, but you point seems valid to me. Eating bread warm is likely better. Stale bread would likely have the most RS.
Reply To: Baking & Fast TractNorm Robillard2014-11-14T13:41:41-05:00