Starch‐Driven Water Redistribution Governs Fermentation Stability in High‐Amylose Wheat Dough

ABSTRACT Background and Objectives High‐amylose wheat (HAW) is valued for resistant starch, but its use in fermented dough is limited by poor processing performance. This study examined whether starch‐driven water redistribution explains the reduced fermentation stability of HAW dough. Findings Compared with normal wheat (NW), HAW flour had higher amylose content, irregular starch granules, and a higher pasting temperature. RVA with AgNO 3 showed restricted viscosity development even when α‐amylase was inhibited, indicating intrinsic starch swelling constraints rather than enzyme activity alone. HAW dough required more water and displayed altered hydration during fermentation. LF‐NMR and MRI revealed a stronger water‐potential gradient, heterogeneous moisture distribution, and clearer separation of starch‐rich and gluten‐rich domains. SEM confirmed weaker starch–gluten coupling and poorer gas‐cell wall continuity. Although HAW dough rose earlier, it had lower gas retention and stability later in fermentation. Conclusions Inferior fermentation performance in HAW dough originates from starch‐driven changes in water states and redistribution, which impair matrix integration and gas‐cell wall stabilization. Significance and Novelty This work links HAW starch properties to water migration and fermentation stability, providing a mechanistic basis for improving HAW processing quality.