Wheat starch is a native starch extracted from wheat. It is easily dispersed in cold water and must be cooked to thicken.
Wheat starch gives a smooth, short texture with relatively low viscosity. The resulting gel is opaque, has good shear strength but retrogrades and is not stable to freezing.
This makes it a multi-purpose ingredient: texturizing agent, film-former, binder, bulking agent and thickener.
It can therefore be used in a wide variety of products such as cookies and cakes, cake mixes, powdered sugar, dressings, white sauces and cream soups.