Abstract: In order to understand the effect of germination degree on wheat processing quality, the indexes of flour yield, sedimentation value and farinographical properties of wheat germinated at different degrees (bubbling, seed coat cracking, revealing) and sprouted (the length of germ was half of the length of wheat grain, and the length of germ was as same as that of wheat grain) after high temperature rapid drying at 80 ℃ and natural air drying treatment were determined. The results showed that with the deepening of wheat germination degree, the flour yield, dough water absorption, formation time, stabilization time and Farinogram quality number all showed a downward trend, while the dough weakening degree gradually increased, and the sedimentation value changed irregularly. High temperature rapid drying could inhibit the decline of water absorption rate of wheat, prolong dough formation time and stability time. The results showed that drying could inhibit the deterioration of processing quality of germinating wheat, so once wheat germination was found, drying should be carried out immediately. Difference analysis showed that most of the processing quality indexes of wheat during germination had significant differences from the beginning of the seed coat cracking. It was suggested that the judgement criterion of germinated grain was that the wheat grain was in seed coat cracking stage to sprouting stage, in which the germ length did not exceed the grain length.