S Pandey, S Sangeeta, S Rai, P Ramachandran

Wheat, which is the cornerstone of global food systems, is more than just a staple as it is a scientific marvel. Every year, the world produces nearly 785 million tonnes of wheat (FAO, 2023) which provides 20% of global caloric intake, with regions like South Asia and North Africa relying on it for up to 40% of their dietary energy. Starch, the carbohydrate backbone that determines the texture and structure of countless foods, is at the core of wheat’s transformational ability. Starch shapes our culinary experiences taking it from the perfectly chewy pasta to the fluffy crumb of freshly baked bread. However, starch exhibits an interesting aspect that reinterprets its role in food science and nutrition when it is stressed during milling or processing.

The starch under stress is known as “damaged starch,” and it is no mere a byproduct. When starch granules are fractured during milling or grinding, their inner structure is revealed. This in turn increases the capacity of the granules to absorb water and interact with enzymes. These changes make damaged starch play an important role in food production, influencing dough hydration, fermentation, and even the nutritional profile of the final products. For instance, in bread, the right level of starch damage can…read more on NOPR