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.