An enzyme-resistant starch is produced in high yields for use as a reduced-calorie flour replacer. The high melting point of the starch permits its use in baked food formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent with at least 30% by weight of the starch may be used in extruded, sheeted, bar-type or rotary-molded foods.
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