Wheat Starch is very fine, white or almost white powder that creaks when pressed between the fingers.Wheat Starch is a starch obtained from wheat. it produces lower viscosity and more tender gels than starch obtained from corn or sorghum. it has a gelatinization range about 10°c lower than corn or waxy maize starch. it is used in the baking industry to permit the use of hard wheat flour in baked goods. it functions as a binder in breading and batter mixes. it is used in soups, pie fillings, sauces, and gravies.