flour or starch is boiled into paste by adding water. Paste has a certain consistency, and is mostly used for bonding paper, cloth or articles. Starch is insoluble in cold water, but when heated to boiling point with water, it will form a paste. Commonly known as paste. This is also called gelatinization of starch, which has the characteristics of glue cat. This gumminess produces gelation when it meets cold water, and starch vermicelli and vermicelli are made by using this property of starch. Thickening in cooking also makes use of the gelatinization of starch to make the dishes even. When starch is diluted, denatured starch is formed at first, and then dextrin soluble in water is formed. Starch can also produce dextrin at high N(18-2'C), which is yellow.

Most modern products are chemical pastes made of cellulose and glue.

note: when wheat starch is used as raw material and the concentration of starch ∶ water is 1 ∶ 6 when making paste, the properties of the paste are stable, and the cooking temperature should not exceed 8℃.