Functional food products, such as wholegrain flours, have gained special interest due to their potential in improving life quality by exhibiting some desirable health benefits and preventing nutrition-related diseases. The different amylose-amylopectin ratios and the structure of starch granules affect the starch's functional and physicochemical properties, the processing properties of flour, digestibility and the edible quality of the end-use products. Wholegrain maize flour contains more dietary fibers than refined flour, which are mostly located at the pericarp of the maize kernel. Dietary fibers and proteins, which could be either incorporated into the diet or be a part of the food itself, can be the source for gaining long-term health benefits. Maize protein solubility is an important functional characteristic that affects both the nutritional value and the use of maize grains. The digestibility of food plays a crucial role in the modern everyday diet and nutrition. The food matrix, which causes complex correlations between certain chemical components and the digestibility of the food product, is of great importance for this subject.