In order to deeply investigate the changes of flour yield and flour quality after milling wheat with different temperatures and hardnesses, three wheat samples with different textures were selected, and the change rule of wheat hardness index was tested by changing the wheat temperature from -10 to 40 ℃, and milling experiments were carried out on wheat with different temperatures by using two commonly used experimental mills.By determining and analysing related indexes such as flour yield, loss rate, bran out rate, bran particle size characteristics, as well as flour ash content and whiteness, the results showed that durum wheat had the highest heart milling yield and total flour yield;but the lowest skin milling yield, large bran out rate and loss rate.With the increase of wheat temperature, wheat hardness index and total flour yield decreased significantly, while the bran out rate, loss rate, and the proportion of large pieces of bran showed an increasing trend, flour whiteness showed an increasing trend, and the ash content of the flour was the change rule of decreasing and then increasing.Comprehensive analysis shows that compared with soft wheat, durum wheat has better milling characteristics, and when the wheat temperature is around 20 ℃, the milling effect can be optimised.Therefore, the experimental results can provide theoretical reference for the milling industry to optimally adjust the milling process according to different seasons.
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