The composite of flour and starch, or starch and starch are frequently applied in the formula of traditional Chinese starchy food. The research on the interactions of wheat and rice starches under specific ratios during pasting, gelling and cooling processes was initiated. During the investigation, differential scanning calorimetry (DSC), dynamic oscillatory rheometry, x-ray diffractometry and scanning electron microscopy were applied. The results that two endothermic peaks were appeared during gelatinization of the blending wheat starch and rice starch with different ratios by DSC. However, the two peaks merged into one when the ratio of wheat and rice starches was 2:5. The range of gelatinization temperature became broader and completion temperature rose with the increment of the wheat starch ratio of the mixture. Similar result was detected on storage modulus (G') during the dynamic rheological measurement. The gel network structure of the cooling mixed samples shown on scanning electron micrographs were tighter and denser as the ratio of wheat starch increased.