Infrared spectroscopy has emerged as a powerful technique for the structure analysis of biomolecules in a variety of environments such as aqueous solution, gel or crystals. Fourier transform infrared measurements were applied to examine the structural change of wheat starch in the gelatinization and the retrogradation process. In order to estimate the wavenumber shift and intensity change, second derivative and two dimensional correlation spectra were calculated. Characteristic spectral change were observed in the 1200-700 cm(-1) region between the high gelatinized and non-treated starch. Particularly the bands at 1022 and 993 cm(-1), which were due to the sugar C-C or C-OH stretching mode, showed the significant intensity change as the degree of gelatinization. These data demonstrated that partial structure change in starch crystals was induced in the gelatinization and the retrogradation process.