## 3 Results and Discussion  
The dry matter content of the tested samples equaled 4.54 \(\pm\) 0.1%. The resulting RS contents in wheat starch gels upon addition of 10 single polyphenols belonging to five different polyphenolic groups in doses of 5 mg (4.76% of starch gel), 10 mg (9.09% of starch gel) and 20 mg (16.66% of starch gel) were in the range of: 1.24-4.89 g\(\cdot\)100 g\({}^{-1}\) dm, 0.34-2.86 g\(\cdot\)100 g\({}^{-1}\) dm, and 0.31-3.4 g\(\cdot\)100 g\({}^{-1}\) dm, respectively (Table 1). Either the dose or the type of polyphenolic compound had a statistically significant influence on the starch digestibility of the tested samples (\(p\) < 0.05). Among all tested polyphenols added to wheat starch gels in the amounts of 10 mg and 20 mg, epigallocatechin gallate was found to be the most effective compound (\(p\) < 0.05), while (+)catechin was most efficient at the dose of 5 mg (\(p\) < 0.05). On the other hand, kuronanin, \(p\)-coumaric acid and kaempfer, as well as quercetin and kaempfer contributed to the lowest level of RS after addition to the starch gels in the amounts of 5 mg (4.76% of starch gel), 10 mg (9.09% of starch gel) and 20 mg (16.66% of starch gel), respectively (Table 1), (\(p\) < 0.05). The highest and lowest degrees of starch digestibility inhibition, as measured by the development of the resistant starch, varied between the three applied doses (5, 10 or 20 mg), being statistically significantly highest in the case of the 5 mg dose (mean = 2.94 g\(\cdot\)100 g\({}^{-1}\) dm), (\(p\) < 0.05) (Table 1). The results for RS contents in wheat starch gels upon addition of five different groups of polyphenols at the doses of 5 mg (4.76% of starch gel), 10 mg (9.09% of starch gel) and 20 mg (16.66% of starch gel) were in the range of: 1.54-3.68g\(\cdot\)100 g\({}^{-1}\) dm, 0.7-2.48 g\(\cdot\)100 g\({}^{-1}\) dm and 0.35-2.67 g\(\cdot\)100 g\({}^{-1}\) dm, respectively (Table 2). Among the tested groups of polyphenols, flavanols ((+)catechin, epigallocatechin gallate) were found to be most effective when added to the wheat starch gels in the amounts of 10 mg and 20 mg, while flavonoids (quercetin, kaempfer) acted worst at these two doses. At the same time, anthocyanins (myrtillin, kuronanin) contributed to the lowest level of RS at the dose of 5 mg (\(p\) < 0.05), (Table 2). In the literature, there is no information on the content of resistant starch from wheat starch gels to which single polyphenols from different groups ((+)catechin, epigallocatechin gallate, hesperidin, naringenin, trans-ferulic acid, \(p\)-coumaric acid, delphinidin-3-O-glucose (myrtillin), cyanidin-3-O-glucose (kuronanin), quercetin and kaempfer) were added separately in the amount suggested in the literature as optimal--10 mg [17]. The latter should be consumed with a daily diet, assuming 5 recommended servings of vegetables and fruit. The second and third suggested doses were amounts twice and half the optimal, i.e., 20 mg and 5 mg. This study has been conducted for the first time. It is known, however, that the RS content in wheat starch is low and equals between 0.2 and 0.3% [19], which was also confirmed in this study (Tables 1 and 2). The content of RS was above the presented range and exceeded these initial values in most of the samples by more than 3-16 fold (Table 1).