Abstract:Owing to the innovative process，3D-whole wheat flour keeps almost all the nutrients in wheat grain.In this paper，the differences between 3D-whole-wheat flour and several kinds of common whole-wheat flour on the market in nutrients，active components，physical and chemical indicators，and the microstructure of the noodles produced were explored，and principal component analysis of all the indexes was performed.The results showed that the average particle size of 3D-whole wheat flour was 77.95 μm.Compared with the control flour of the same particle size，the dietary fiber content（9.92%），ash content（1.8%），content of bran biomarker alkylresorcinols（214.92 μg/g），and Mn content in wheat cortex（25.23 μg/g）of 3D-whole wheat flour was 4.5%，0.65%，183 μg/g and 7.20 μg/g higher than that those of the control flour of the same particle size.The damaged starch content in 3D-whole wheat flour was 8.12%，which was the lowest.When the content of abovementioned indexes of control flour 1 reached the level in 3D-whole wheat flour，the particle size of control 1 was 2.64 times that of 3D-whole wheat flour.Principal component analysis showed that the comprehensive score of 3D-whole wheat flour calculated based on three principal components was 2.51，which was significantly higher than that of the other three kinds of flour.Therefore，the new milling process，which crushes wheat grains into particles of micrometer magnitude at one time and maintains almost all wheat bran and germ tissues，keeps both the nutrients and taste of whole-wheat flour.