Wheat starch is a bright white powder-like substances, the more transparent, strong viscosity and stable and easy to gel, high capability against deformation . It has the unique properties other starch can not compare to. The water absorption is about 50% of dry base wheat starch. The gelatinization temperature is50-86℃. Proportion of amylose and amylectin is 25% and 75%. The content is very important for good quality bread. Because of the special physical chemical properties, such as gelatinization, reciprocity of starch of protein, starch and fat, wheat starch perform very important function. The details is as follows:

1. Dilute wheat gluten to suitable thickness.

2. Supply the saccharide through degradation of amylase.

3. Supply the suitable surface for the combination with wheat gluten.

4. Swell and create elasticity in a part of gelatinization process.

5. Fix the final shape of bread.

And it is also the most popular basic raw material widely used in the food, paper, textile, apparel, pharmaceutical, chemical and other industries.