The two are different: wheat is ground into wheat flour, also known as wheat flour or flour. Wheat starch is starch extracted from wheat. In the past, fermentation was used, that is, wheat was soaked in water to soften and grind, and then fermented with acid, so that the cells around starch particles were dissolved and starch was easily separated. Wheat starch is a refined grain product, which is mainly used as thickener, gelling agent, adhesive or stabilizer in food. Some of them are used as starch sugar (an edible sugar, but healthier than sucrose), which is not widely used in industry.

Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestine, clearing away heat and quenching thirst. Wheat starch is the noodle soup left after wheat flour is washed out with water. It is dried wheat starch and ground into powder, also called mature powder and gluten-free powder.

Wheat flour is divided into grade flour and special flour according to different processing accuracy and uses:

(1) grade powder: according to different processing accuracy, it can be divided into four categories: special powder, special powder, standard powder and ordinary powder;

(2) Special flour: Special flour is flour ground with special varieties of wheat; Or according to the needs of the purpose of use, food additives are added to the grade flour and mixed evenly to make flour. The special powder has various varieties, accurate formula and stable quality.