70% of wheat is made up of starch.
Under the form of granules, it makes up the endosperm and serves as a necessary source of energy to the embryo so it can live and develop.
Granules of starch are formed by two types of molecules: amylase and amylopectin. These granules, when heated during cooking, contribute to the thickening of cooked products.
Damaged granules are then attacked by enzymes that break down starch into the sugars needed for feeding yeast cells.