Adding resistant starch to bread dough affects its baking performance. The more resistant starch added, the weaker the gluten network becomes, resulting in changes to dough properties and bread characteristics. Bread with 10% resistant starch was rated the most favorable by taste testers. However, bread with 20% and 30% resistant starch had lower volume and less appealing texture. Overall, using resistant starch in bread-making can alter its properties, so bakers should carefully consider the amount used for optimal results.