Starch-reduced describes bread and bakery products formulated to contain less starch — and therefore fewer digestible carbohydrates — than their conventional equivalents. Manufacturers achieve this by replacing part of the wheat flour with protein-rich or fibre-rich ingredients such as wheat gluten, soy flour, lupin flour, or resistant starches, or by using special processing that lowers the available carbohydrate. The products are marketed to consumers managing blood sugar, following low-carbohydrate diets, or seeking a lower glycaemic response from bread. Texture and taste can differ from standard loaves: starch-reduced breads are often denser and chewier. Labelling rules in many countries require that any reduced-carbohydrate claim be backed by compositional analysis.