The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling.

Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the incorporation of whole grain wheat flour (WGWF) on the specific mechanical energy (SME) of the system and some of the properties related to starch changes (water absorption index (WAI), water solubility index (WSI), thermal properties, and X‐ray diffraction properties) using an experimental design. Non‐extruded flour blends were also evaluated. Increasing WGWF and FM decreased both SME and WSI, reflecting decreased extrusion process severity. In extrudates, part of native crystalline structures rearranged from A‐type to V‐type after extrusion and formation of amylose–lipid complex took place. The differential scanning calorimetry (DSC) curves showed two gelatinization peaks for non‐extruded flour blends (56.04–78.25°C) and a third peak at higher temperatures (83.49–100.15°C) attributed to amylose–lipid complex. The extrusion process promoted the complete gelatinization of the starches. The effect of WGWF addition on the thermal properties of the flour blends was noticeable. Starch transformation, as well as its functional properties, studied in flour blends and extrudates were affected by temperature and FM. Thus, despite the technological challenge to include whole grain wheat flour in expanded extruded formulations, maybe the formed amylose–lipid complex formed strengthens the properties of extrudates as functional food.