Nine different types of wheat were studied to see how their starch content and enzymes related to starch production varied. The wheat was grouped based on their amylose levels. High amylose wheat had more amylose and amylopectin compared to low amylose wheat. Low amylose wheat had lower activity of certain enzymes, resulting in less amylose in the grains. High activity of a specific enzyme led to more amylose and amylopectin early on, but more amylopectin and less amylose later in the grain filling process.