Abstract:This study blended high-amylose corn starch（HA） with whole wheat bread flour（WWF）. A mixture of whole wheat flour，high-amylose corn starch and gluten （WWF-HAG） was formulated in specific proportions. The study investigated the wet gluten content，rheological properties，textural characteristics，and microstructure of dough made from the mixture of HAG with varying starch concentrations. Additionally，bread baked using the blended flour was evaluated for baking quality and starch digestibility. Rheological testing of the dough revealed relatively stable viscoelasticity in WWF and 50% HAG. As HA content increased，the rheological properties of the dough exhibited irregular changes. At 30% HA addition，the dough texture exhibited the lowest hardness and chewiness. Bread quality tests revealed that，except at 40% HA content，the specific volume decreased with increasing HA content across all bread samples. Significant differences were observed at 30% and 50% HA compared to bread made with whole wheat flour （WWFB）. As HA content increased，the L* value of the bread increased. At HA content of 20% and above，the ΔE values for both the bread core and all test groups bread skins were ≥3.0，indicating a significant improvement in bread color quality. k represents the bread staling rate. Except at 30% HA content，the k value reached its maximum at 20% HA，showing an initial increase followed by a decrease，yet remained higher than the control group. HA addition significantly reduced the rapidly digestible starch （RDS） content and increased the resistant starch （RS） content in bread. At 50% HA content，the RDS decreased from 57.4% to 41.0%，while the RS increased from 29.3% to 47.6%. In summary，an appropriate HA content not only effectively enhances the starch digestion resistibility in bread but also further improves its texture and color without significantly compromising dough processing properties or basic bread quality.