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.

Ideal in preparation of shrimp dumpling (har gau), rice sheet roll (cheong fun), flat noodle (kueh teow), pudding, cookies, gravies and etc

The picture above is for reference only. The real object should be considered final.