[Objective] The aim was to promote color wheat industrialization and meet the demand of people on nutritious grain, making both natural and safe food possible. [Method] Hardness indices of wheat were measured and layering peeling and milling technology was adopted to explore nutrients distribution in color wheat and effect of hardness on milling of wheat layers. [Result] The results indicated that total content of amino acid in color wheat was higher than that of common wheat by 13.91%-23.32%; Zhongpu Black 1 and Zhongpu Green 1 exceeded common wheat in Zn, Fe and Ca, but Zhongpu Purple 1 was generally lower; Zhongpu Green 1 was significantly higher in Fe and Ca by 371.80% and 102.86%, respectively. Mean- while, it was found that nutrients distribution of color wheat was similar to that of common ,one, namely, pericarp, testa, aleurone layer and embryo were abundant with nutrients. In addition, color wheat was concluded nutritious one and milling in- dustrialization of wheat layers could be achieved through layer-milling and separation technology. Furthermore, wheat hardness was proved the key element influencing milling of wheat layers. [Conclusion] The research set an example for nutrition development and utilization of color wheat.
