Abstract: In the process of wheat flour processing, the particle size is an important factor affecting the quality characteristics of wheat flour, and the grinding strength is directly relative to the change of particle size. In this paper, the influence of grinding strength on the processing precision indexes, such as, wheat flour particle size, whiteness and ash, were firstly introduced. And then the effects of grinding strength on processing quality, such as, protein-related indexes (protein content and sedimentation value) and starch-related indexes (damaged starch content, gelatinization property and falling value) were also discussed. After that the reasons for the influence of the grinding strength on the rheological properties (powder) of the dough were analyzed. Finally, the influence of grinding strength on the final product quality (biscuits, noodles, steamed bread) was discussed, and the future research directions of wheat flour particle size were prospected.