Difference between starch in potatoes and bread?

Question

may i ask if anyone knows, the difference between starch in potatoes and that in bread? and how would their rates of reaction differ when reacting with amylase? and the reason being...?
would appreciate it very much if someone could help, thanks!!!

Answer 1

A small but significant portion of the starch in potatoes is resistant to enzymatic digestion in the stomach and small intestine and, thus, reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits of fiber (e.g., provide bulk, offer protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety, and possibly even reduce fat storage).The amount of resistant starch found in potatoes is highly dependent upon preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling
The amount of resistant starch present in potatoes is higher than that present in bread