Wheat,buckwheat and rice were used to study the factors influencing the starch digestion.Using Englyst test,the digestibility of different samples(flours,defatted samples,no protein samples and starches) were compared.After that,combining with Scanning Electron Microscope(SEM) and Different Scanning Calorimeter(DSC),the mechanism on how starch properties and other substances affect starch digestibility in flours were also preliminary discussed.The results showed that the digestibility of starch in wheat flour is determined with both lipid and protein;lipid affect the starch digestibility in buckwheat flour while protein affect little of the starch digestion in rice.