Wheat starch is a by-product in the manufacture of gluten. Residual protein in the starch gives it a flour-like odor, flavor, and appearance. Rheological properties of the starch are similar to those of corn starch, although viscosity and gel strength are not as high.
小麦淀粉是生产面筋的副产品。淀粉中的残留蛋白质使其具有类似面粉的气味、风味和外观。淀粉的流变特性与玉米淀粉相似，但粘度和凝胶强度没有那么高。
