Editing Wheatpaste (section)

==Types==
A critical difference among wheat pastes is the division between those made from flour and those made from starch. Vegetable flours contain both [[gluten]] and [[starch]]. Over time the gluten in a flour paste [[Cross-link|cross-links]], making it very difficult to release the adhesive. Using only starch, a fine quality, fully reversible paste can be produced. The latter is the standard adhesive for paper conservation.{{Citation needed|date=September 2018}}

Besides wheat, other vegetables also are processed into flours and starches from which pastes can be made, such as [[potato starch]]: characteristics, such as strength and reversibility, vary with the plant species; manufacturer's processing; and the recipe of the end-user.{{Citation needed|date=September 2018}}