Flours and starch with a very high amylopectin content and methods for the production and uses thereof

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.