should home cooks use modified wheat dextrin in fried breading?

I go back and forth on this kind of thing.

On the one hand, if you're ever using non-whole-wheat flour, you're totally already bought into the idea of processing your flour for a specific result. Breeding more or less protein into wheat--sure! Go for it!

On the other hand, I don't like using ingredients when I don't understand how they're made, and a lot of the time when ingredients only have to tell me they're "modified" it skeeves me out that I can't verify exactly how.

What do you think?