A full waxy wheat flour or starch characterized in that its amylose
content is about 0%.+-.about 1%, and a process for preparing a functional
full waxy wheat flour including preparing an initial flour with a defined
size grading starting from full waxy wheat grains, and subjecting the
flour to a heat-moisture treatment including adding water or steam and
heat energy to achieve a degree of gelatinization of starch between about
15 and about 99% for less than about 5 minutes.