Abstract:Bainong 307（raw material）was germinated for 12 h at 20 ℃，relative humidity 85%，ground after drying，and passaged through an air classifier.The effects of air classification on the gluten-related properties of sprouted wheat flour were investigated by measuring the protein content，gluten content and index，sulfhydryl and disulfide bond contents，functional properties，dynamic rheological properties and amino acids from gluten protein.Gluten content，quality and protein structure stability became worse after wheat germination.The functional properties，viscosity and amino acid content of gluten protein increased，and elasticity decreased.After air classification，the gluten quality of large-size powder （F1）improved，protein structure was more stable，gluten protein elasticity increased，viscosity was reduced and amino acid content increased.Other measured indicators were not significantly different from wheat flour （WF）.This study showed that sprouted wheat flour（SF）can be separated into better quality F1 through air classification.