Abstract:Whole grain wheat was finely pulverized using an industrial impact mill to obtain whole wheat flour.The effects of different particle sizes and storage temperatures on gluten properties and dough rheological properties of the whole wheat flours were studied.The results showed that the particle size of whole wheat flour was positively correlated with wet gluten content and extensigraphic area[for the samples stored at room temperature，（22±1） ℃ ]，and negatively correlated with water absorption.The flours with particle size at medium level displayed the longest dough development/stability time，low degree of softening，optimal farinograph quality number，and highest tensile resistance.The particle size control of whole wheat flour should probably promote optimization of the dough rheological properties.Compared with the samples stored at room temperature，the gluten index，dough development/stability time，and resistance to extension of the refrigerated samples[（4±1）℃]were significantly lower，and the refrigerated storage had a greater impact on farinographical properties of the samples with particle size at lower level.