ROLE OF HIGH-AMYLOSE WHEAT IN IMPROVING THE NUTRITIONAL QUALITY OF BAKED PRODUCTS: A COMPREHENSIVE REVIEW

Abstract

High-amylose wheat (HAW) is a new breed of wheat or genetically modified to produce a significantly higher percentage of amylose (>70) than normal wheat. The modified starch structure enhances resistant starch (RS), a type of dietary fiber, which avoids digestion in the small intestine and is instead fermented in the colon to generate short-chain fatty acids (SCFAs), which are beneficial. HAW has been promoted as a functional ingredient because of its possibility to increase dietary fiber intake, lower post-prandial glycemic response, and promote gut and metabolic well-being, especially in children, adolescents, and risk groups of type 2 diabetes and obesity. Baked products such as bread, cookies, biscuits and noodles are the best matrices of HAW incorporation because thermal processing enhances the formation of RS and still retains gluten functionality and desirable sensory properties. This review provides a synthesis of existing information on HAW, its starch structure, physiological advantages of the fibre, and technological characteristics to use in bakery. It focuses on the so-called health-by-stealth strategy that allows the improvement of the nutritional content of refined-style baked products without the need to undermine consumer acceptance. The epidemiological, clinical, and technological studies evidence shows that HAW is a promising approach towards the development of next generation functional bakery products that can fill the gap between health promotion and consumer preference.