Abstract:According to the gelatinization and retrogradation properties of wheat starch，the effects of high pressure heating，ultrasonic-microwave synergistic heating，microwave heating and ordinary heating were studied.The experimental results showed that the new heating method had the advantage of high heating efficiency，and compared with the traditional gelatinized wheat starch，the heating sample of the new physical method had low viscosity，less glucose content at the end point of amylase digestion.The end points of amylase hydrolysis of wheat starch gelatinized by high pressure and microwave were only 67.2 % and 60.1 %，and the new heating method could effectively reduce the retrogradation degree of wheat starch.Compared with the common heated wheat starch stored at 4℃ for 14 days，the ΔH of the samples gelatinized by high pressure and microwave was only（1.8±0.1）J/g and（2.0±0.2）J/g.Scanning electron microscope results also proved that different heating methods caused the difference of gelatinization properties and retrogradation properties of wheat starch.