High-Fiber Wheat: A Scientific Overview of a Naturally High-Amylose, High-Fibre Grain
What Is High-Fiber Wheat?
High-Fiber Wheat is a unique variety of wheat naturally bred for an exceptionally high amylose content. While conventional wheat typically contains ~25% amylose, High-Fiber Wheat contains over > 65%, which alters starch digestion. The result is a flour naturally rich in resistant starch (RS), a recognized dietary fibre. High-Fiber Wheat flour contains up to 10× more fibre than standard white wheat flour while remaining a clean-label ingredient.
Why the High Amylose Content Matters
A Different Starch Composition
Wheat starch contains amylose and amylopectin. In High-Fiber Wheat, the ratio is reversed (high amylose/low amylopectin), producing more RS2 which partly converts into RS3 during baking.
Fibre Levels in the Flour
Typical values: Total dietary fibre ~25%; Resistant starch 10–20%; compared to ~2.5% fibre and <1–2% RS in standard refined flour.
Health Benefits Supported by Science
Reduced Post-Meal Glycemic Response
Clinical studies show lower blood glucose rise after eating high-amylose wheat products. Foods reaching RS ≥14% of total starch may qualify for an EU health claim.
Positive Impact on the Gut Microbiome
High-Fiber Wheat increases butyrate production, reduces p-cresol, and supports beneficial bacteria. It shows strong digestive tolerance compared to many soluble fibres.
Performance in Food Applications
Functional Behaviour in Dough and Processing
High-Fiber Wheat flour requires greater water absorption. It maintains dough stability and good baking results.
RS2 to RS3 Formation During Baking
During baking, RS2 decreases as gelatinisation occurs; RS3 increases upon cooling. Final RS levels depend on time/temperature conditions.
Analytical Methods for Fibre & Resistant Starch
Choosing the Right Method
AOAC 2011.25/ AOAC 2017.16 for total dietary fibre; AOAC 2002.02 for RS only.
Applications Across Everyday Foods
Usable in bread, pasta, biscuits, cereals, snacks. Enables nutritional upgrades without altering taste.
A Solution to the Global Fibre Gap
High-Fiber Wheat helps increase fibre intake through familiar foods while maintaining consumer acceptance.