Abstract: Protruding experiments were implemented on wheat that had been graded according to grain thickness and then separated according to specific gravity, and dry matter loss and quality were seeds tested on protruding wheat at a certain time interval from 0 h to 24 h. And tested results show that dry matter loss of protruding wheat increases as protruding time increases, and the less the bulk gravity, the larger the dry matter loss and the trend to dry matter loss. Quality analysis appears that fatty acid value of protruding wheat does increases as protruding time increases; crude protein content to wheat at protruding state is less than that at the non-protruding state and falling number of wheat at the non-protruding and early protruded state is not variable on the whole, but the falling number decreases quickly until late protruding state and amylase activity increases more sharply than ever.