The B-type wheat starch with a moisture content of 30% was subjected to repeated heat-moisture treatment （RHMT） and continuous heat-moisture treatment（CHMT） at 120 ℃， and their effects on structure， physicochemical properties and digestibility of the starch were compared and analyzed. The results showed that the starch granules appeared to rupture and scallops after RHMT and CHMT. Meanwhile， the double helix structure and the crystalline and amorphous region were broken， and the starch molecules were rearranged and redistributed. As a result， HMT decreased the relative crystallinity and pasting viscosity while increasing starch's gelatinization temperature but reduced the energy required for uncoiling. Thus， the RHMT exhibited more significant advantages than CHMT in modifying starch's structural， physicochemical， and digestibility properties. The results are expected to provide a theoretical basis for further investigating the modification mechanism of heat-moisture modified and the further development and utilization of wheat for B-starch.