Abstract:This study explored changes of lipid content，crude fat triglycerides，fatty acid composition and content，metabolites peroxide value，conjugated diene，and malondialdehyde content during the wheat flour maturation process.The results show that the total lipid and conjugated lipid content in the wheat flour maturation process showed an overall decreasing trend.The free lipid content showed a decreasing trend in the prematuration period（0-30 d），which changed little in the late ripening period（30-60 d），with the fat being constantly consumed.Triglycerides were eventually hydrolyzed to monoglycerides and fatty acids，and the latter showed an up-and-down trend.The fatty acid in wheat flour mainly consisted of linoleic acid，and with the prolongation of the maturation time，the linoleic acid content decreased，increased，and then decreased again at 25 ℃and 40 ℃，while the linoleic acid content decreased and then increased at 15 ℃.As the maturation temperature of wheat flour was higher，the conjugated diene and peroxide value increased faster.The content of malondialdehyde was negatively correlated with the temperature.