Abstract: A pretreatment process in a flour milling method in which raw wheat grains are first polished and the polished grains are ground and milled for producing end flour, includes a first, a second, a third polishing step, and a step of adding water. In the first polishing step a pericarp of each wheat grain is removed, in the second polishing step a seed coat of each raw wheat grain is removed, and in the third polishing step a part of cell walls of aleuron layer cells that was in contact with the removed seed coat is removed so that a cell membrane of the aleuron layer cell is caused to be ruptured and that a substance in the aleuron layer cell is caused to be in a state which permits the substance to flow out.

Abstract: Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12-14%. The tempering of the raw wheat grains is performed for 16-36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content.