Starch can be made from mung beans, wheat, corn, etc.

Wheat starch, which is soft wheat with water content of 14% and crude protein content of about 10%, is soaked in soaking water containing 0.2% sulfur dioxide at 39℃ for 12 hours, and the water absorption is increased to 55%. Other operation methods are the same as corn processing. The content of crude protein in the finished starch is below 0.4%, and the highest recovery rate is 83%.

Wheat starch is mainly used in food as thickener, gelling agent, binder, or stabilizer, etc., and some of them are used as starch sugar (a kind of edible sugar, but healthier than sucrose), which is not widely used in industry.