Abstract: Corn is an important food crop and fodder crop in my country, and it is also the crop with the highest total output in the world. At present, there are many studies on wheat flour grinding and rice grinding, but less on corn flour grinding. The products of corn dry processing are corn ballast, corn grits, corn flour, etc. Corn grits are often used for breakfast cereals, and corn balls and corn flour are often used as raw materials for baked goods and snack foods. Differences in raw materials, processing and grinding techniques can affect the quality of corn products. Most of the equipment used in corn grinding is modified from wheat and rice processing equipment, and there are few studies on the effects of different grinding methods on the quality of corn flour. However, due to the different grain structure and physicochemical properties of corn and other grains, different grinding methods have different grinding characteristics and corn flour quality characteristics. In order to study the effect of different grinding methods on the quality characteristics of degerminated corn flour, three different grinding methods, stone grinding, roller grinding and fine grinding were used to grind the degerminated corn grits, and the physical and chemical properties of degerminated corn flour were studied. Quality indicators of corn flour include hydration characteristics, particle size distribution, gelatinization characteristics and rheological characteristics. The results showed that among the three grinding methods, the corn flour obtained by stone grinding had the largest particle size, the least damaged starch and the smallest viscoelasticity. The particle size, solubility, expansion force and gelatinization temperature of corn flour grinded by roller grinding were larger than those of fine grinding. The particle size of the micronized corn flour was the smallest, and the brightness, transparency, peak and valley viscosity, water holding capacity of the corn flour were the highest. For corn flour paste with different grinding methods, the elastic modulus and viscous modulus had a power function relationship with the scanning frequency. The elastic modulus and viscous modulus increased with the increase of the scanning frequency, and the elastic modulus G' and viscous modulus G″ of the stone grinding corn masa were the smallest. The elastic modulus G' of the three grinding methods was greater than viscous modulus G″ at the scanning frequency of 0.1-10.0 Hz, showing viscoelastic characteristics were similar to that of solids, and the fine grinding corn flour had a higher viscoelasticity. The experimental results provide a theoretical basis for wide application of corn flour in industrial processing and production.