Cereal Foods World, Vol. 63, No. 5
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High-Amylose Wheat Foods: A New Opportunity to Meet Dietary Fiber Targets for Health
M. Newberry,1,2 P. Berbezy,3,4 D. Belobrajdic,5,6 S. Chapron,3,7 P. Tabouillot,3,8 A. Regina,1,9 and A. Bird5,10
1 Commonwealth Scientific and Industrial Research Organisation, Agriculture and Food, GPO Box 1700, Canberra, ACT 2601, Australia.
2 E-mail: firstname.lastname@example.org
3 Limagrain Céréales Ingrédients, ZAC Les Portes de Riom, Ave George Gershwin, 63200 Riom Cedex, France.
4 Corresponding author. Tel: +33 (0)4 7367 1724; Fax: +33 (0)4 7367 1710; E-mail: email@example.com
5 Commonwealth Scientific and Industrial Research Organisation, Health and Biosecurity, PO Box 10041, Adelaide, SA 5000, Australia.
6 E-mail: firstname.lastname@example.org
7 E-mail: email@example.com
8 E-mail: firstname.lastname@example.org
9 E-mail: email@example.com
10 E-mail: firstname.lastname@example.org
Poor diet is recognized as a major risk factor that can be modified to prevent the growing prevalence of noncommunicable diseases globally and the deaths attributed to them. Enhancing the nutritional quality of staple foods such as cereals offers a promising strategy for addressing poor diets. Whole grain wheat is of particular importance in this strategy because of its well-established health-promoting potential and its versatility as an ingredient, which can be used to produce foods that appeal to consumers. With this in mind we utilized wheat breeding strategies to develop a wheat with a high amylose content (>80%) in the starchy endosperm and have shown that this improves indices of glycemic and digestive health. Testing revealed the high amylose content resulted in significantly more resistant starch (RS) in breads and popped wheat (>200% more RS), udon noodles (60-fold more RS), and ramen noodles (15-fold more RS) than was found in equivalent products made using conventional wheats. These increases in RS were obtained using refined (white) high-amylose wheat (HAW) flour, which did not compromise processing, end-product quality, or sensory properties. Further product development and clinical intervention trials will expand the range of foods that can be made with HAW and provide a deeper understanding of the benefits HAW can provide for improving health and preventing noncommunicable diseases.
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