Wheat quality mainly includes processing quality, edible quality, nutritional quality, etc. The merits and demerits of quality are reflected by quality indexes, such as ash content, flour property, gluten quantity and quality, etc. Wheat conditioning is a very important process in flour milling. Proper conditioning method can improve these quality indexes and finally improve the processing quality and edible quality of wheat. Conditioning temperature, time, and water addition are three important indexes for wheat conditioning and have great influence on flour milling and affect flour’s quality property to a certain extent. Medium gluten wheat is a wheat variety most widely grown in China and is fairly suitable for traditional flour-made food.