bread, starch‐reduced Bread is normally 9–10% protein and about 50% starch; if the starch is reduced, either by washing some of it out of the dough or by adding extra protein, the bread is referred to as starch‐reduced, and is often claimed to be of value in slimming and diabetic diets. Legally, the name ‘starch‐reduced bread’ may be applied only to bread containing less than 50% carbohydrate, and claims for its value as a slimming aid are strictly controlled.
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