Abstract: In this study, first-grade wheat flour (FF) and second-grade wheat flour (SF) were employed as materials. A set of variables such as the ratio of water to flour, temperature, rotating speed and flour weight were evaluated by single factor experiment and orthogonal design.Peak maximum time (PMT) and Brabender equivalents maximum torque (BEM) collected by Glutopeak were used as indicators. Extremum difference analysis results showed that influence of these four factors on the PMT followed the order of water-flour ratio > temperature > rotating speed > flour weight, while on the BEM, it followed the order of water-flour ratio > flour weight > rotating speed > temperature. LSD Duncan’s test showed that there were significant differences among the three levels of water-flour ratio (P< 0.05), and for the other three factors, the differences were insignificant. Single factor experiments showed that the BEM of SF was linearly correlated with rotating speed (R²=0.991 6) in the range of 1 000-2 500 r/min. Within a rotating speed range of 1 800-2 000 r/min, the PMT of SF changed more than the one of FF, indicating that PMT could be used to distinguish between FF and SF. The PMT and BEM of FF and SF gradually decreased with rising temperature from 20 ℃ to 45 ℃ and the formers’ values were lower than the latters’. Pearson correlation coefficient indicated a strong correlation between the BEM or PMT of FF and SF and temperature. To conclude, the PMT and BEM can reflect the quality difference of flours to some extent, thus providing a new effective approach for rapid micro-evaluation for flour quality.