Abstract: In order to change the problem of high production cost of starch that made from potato and so on, the starch was extracted from wheat flour. On the basis of single factor experiment the experimental design of Box-Behnken and response surface analysis were used. Amount of water for wheat flour mixed, washing water concentration, standing time and washing water consumption 4 factors were selected. Extraction rate of starch as response value, the extraction technology of wheat starch was optimized. The results showed that: P of the model <0.01. That was the reached model to the extremely significant level. The model was better fitted with the actual. The order of various factors affecting starch extraction rate was the following: washing water concentration > amount of water for wheat flour mixed > standing time> washing water consumption. The optimal parameters were amount of water for wheat flour mixed 35.2 g/50 g flour, washing water concentration 2.57%, standing time 38.2min, and washing water consumption 164.6 g/50 g flour. Extraction rate of starch was 66.82% in the conditions.