Starch is the main ingredient of the wheat grain and wheat flour. Upon being cooked, it thickens at a lower temperature than cornstarch. (another 'cereal starch' in contrast to 'root starches') Any starch may be fermented into alcohol. Starch granules vary in dimensions and shapes. Imprints in some granules have been caused by so-called protein bodies inside the cells. (Scanning electron micrograph).