High temperatures during wheat grain filling can reduce starch formation, affecting grain yield and quality. A study looked at how high temperatures after flowering impact starch in two wheat varieties. They found that high temperatures decreased total starch and amylopectin, but increased amylose. The ratio of amylose to amylopectin was higher in high temperature conditions. Middle grain filling period heat stress had a bigger effect on starch accumulation. One wheat variety was more sensitive to high temperatures than the other. High temperatures increased A type starch granules but decreased B type granules.