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The term carbohydrate quality refers to the health‐associated aspects of carbohydrates in foods and generally is more specifically related to the quality of glycemic carbohydrates in foods. It is not usually used in reference to the dietary fibre component. For whole grain foods, the glucose‐generating starch is the glycemic carbohydrate. While the entire whole grain package is generally considered important to the beneficial health outcome of whole grains (Fardet et al. 2008), the nutritional property of its starch is an essential though understudied component.