STARCH CONTENT IN WHEAT GRAIN

Abstract

This article explores the pivotal role of starch, comprising 65-70% of final grain weight, in wheat grain yield. Starch granules, the primary form of starch in grains, significantly influence wheat processing quality. The distribution of A- and B-granules, varying with grain developmental stages, impacts flour's pasting properties. Environmental factors such as extreme temperatures and nutrient deficiency affect starch accumulation, granule size, and content. Starch content in wheat, constituting 70-80% of starchy endosperm, influences health positively, benefiting colon health, diabetes management, blood cholesterol reduction, and more. Mutations in wheat genes can alter starch composition, with potential health implications. The article emphasizes the impact of starch on cardiovascular health, type 2 diabetes, colorectal health, gut health, blood sugar regulation, weight management, and resistance to metabolic syndrome. It concludes by highlighting the potential positive impact of resistant starch on glycemic response, weight control, and bowel health. Additionally, it discusses wheat's role in inflammation and chronic diseases, linking gluten to conditions like celiac disease and emphasizing the importance of understanding wheat's impact on health.