Starch is a component of wheat grain that is present in the highest quantity (65–70%). Its effect on processing quality was unknown until recently. The quantitative ratio of its components, amylose and amilopectin (Am/Amp), basically determines the properties of certain food products. While the low amylose content have a positive effect of improving food shelf-life in food industry, high-amylose content of starch increases the dietary fiber content of food by the increased quantity of resistant starch, which finally contributes to healthier human nutrition. There have been several publications on low-amylose starches (waxy), but only limited studies could be found on the properties and possible applications of high-amylose starches. The aim of this paper is to compare the waxy and high-amylose starches and to study the effect of the amylose/amilopectin ratio on the end-use quality of food products.

Keywords: waxy, high-amylose, starch, wheat, processing quality