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Wheat Starch. Starch that has been separated from the proteins (q.v.) of wheat flour (q.v.) by a washing process and then dried into a free-flowing powder. It differs from corn (q.v.), rice (q.v.) and potato (q.v.) starches in its granule shapes, gelatinization (q.v.) behavior, gel (q.v.) characteristics and functional behavior in various applications.