「高食物繊維小麦」の製粉と食品利用における特性

抄録

This commentary provides an overview of the quality and food use characteristics of flour made from high-fiber wheat, which is rich in resistant starch that is fermentable by intestinal flora among the many different types of flour. We explain an overview of the starch structure, properties of flour, and uses utilization of this high-fiber wheat flour, especially in bread and noodles. This wheat has mutation in SBEII gene which produces enzyme that forms branched chains in starch, resulting in high amylose wheat with long straight-chain amylose-like amylopectin. This wheat flour is highly absorbent and is not gelatinized easily even when it is heated. By adjusting the milling process, the grain size becomes similar to a standard wheat flour, and bread and noodles made with the high fiber wheat flour have the same appearance as usual. While high fiber flour food products tends to be blended whole wheat flour, wheat bran, and modified starch, this product is easier to be eaten than them eaten, allowing people to consume fermentable dietary fiber every day without difficulty.