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bread, starch-reduced


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Bread is normally 9–10% protein and about 50% starch; if the starch is reduced, either by some of it being washed out of the dough or by extra protein being added, 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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