Wheat starch is clarified flour. Wheat starch, also known as clarified flour, clarified meal and ting flour, is a gluten-free flour. Wheat starch can be used to make a variety of snacks such as vermicelli, intestinal noodles and so on. It can also be used to make cold skin, shrimp dumplings, crystal dumplings, etc. Puffed food is also inseparable from wheat starch. After rinsing the flour with water to separate the gluten from other substances, the gluten becomes gluten and the rest is wheat starch. Wheat starch is white in color, the flour is fine and smooth, and the food made is crystal clear, which can be consumed by the general public. Especially patients with renal failure need a low-protein diet, so wheat starch is highly utilized. Only by reducing the protein in grain and ensuring high-quality protein such as meat, eggs and milk can we delay the occurrence of malnutrition in patients. Wheat starch is prone to moisture absorption and swelling or even rotting and mold. Therefore, it must be kept dry and prevented from humidity in the process of preservation, and in general, the relative humidity is not more than 70% is appropriate, and attention should be paid to ventilation; because starch is very absorbent, and while absorbing humidity, it absorbs odors. Therefore, it should be prevented from being stored together with commodities with bad odor when it is preserved.