At first, the only main source of starch was wheat. But gradually, corn and potato became among the main sources of starch extraction and found widespread use. Today, various types of starch are available in the market, including corn starch, wheat starch, or flower starch. Wheat starch usually exists in two forms, powdered starch and flower starch, and is widely used in baking. Its pure and powdered form is a white, odorless and tasteless powder that is insoluble in cold water and is used to create concentration and hardening (or so-called closing and hardening) of food items such as desserts, custard or porridge, sauce and instant foods are used. But on the other hand, flower starch can be dissolved in hot water and after absorbing water, its volume doubles. After the mixture cools down, a sticky gel state is created. Flower starch is used to puff bread and pastry dough and make them pop.