Abstract:1M3and 2M1system powders were sieved into wheat flour of four different grain sizes（range of A：grain sizes＞118 μm，range of B：100 μm＜grain sizes≤118 μm，range of C：85 μm＜grain sizes≤100 μm，range of D：grain sizes≤85 μm）using a powder sieve，and the relationship between grain size and wheat flour quality was studied.The results showed that as the size of the sieved particle decreased，the whiteness and amount of damaged starch increased.The dough formation time，stabilization time and flour quality index showed trends of initial increases followed by decreases，while those of the degree of weakening first decreased and then increased.The water absorption rate was highest in the large particle size ranges.The viscosity and setback of the 1M3system powder all decreased.The viscosity of the 2M1system powder initially increased and then decreased，and there was no obvious change in the setback and breakdown.The pasting temperature increased significantly.Wheat flour with a particle size range of C had low starch and high protein contents and a good gluten quality.Wheat flour with a particle size range of B and C had high water solvent retention capacities and lactic acid solvent retention capacities but a low sucrose solvent retention capacity，and its dough extensibility，elasticity and dough gluten were also better.Therefore，the quality of wheat flour with a particle size range of B and C is better than that from other kinds of grain.