Wheat starch manufacture is economical today because of the recovery of wheat gluten. Wheat gluten, as a result of its unique property of increasing protein content without disturbing the properties of the other ingredients, its bland flavor and odor, and its ready compatibility with carbohydrates, fats and other proteins, is very desirable as an additive to a variety of baked goods and other foods and as an improver for low protein flours. Historically, the manufacture of starch from wheat constitutes one of the oldest processes for preparing starch.