The quality of wheat flour presents some differences due to the different extracting section of the milling process. Compared with the control bread flour, the new wheat No.26 as the raw material was milled by laboratory mill to extract flour from three break systems and three reduction systems. The milling flow for bread flour was designed by determining the main component, farinograph parameters, RVA pasting properties and bread TPA parameters of the flour. The results showed that the protein and wet gluten content in the flour from break system was higher than that from reduction system, that from head break system lower than that from tail break system, and that from head reduction system higher than that from tail reduction system. The dough development time，stabilization time, peak viscosity, setback of the flour from each system, and the elasticity and resilience of bread was consistent with the change of protein content. The ash content of the flour from 1M was the lowest, both water absorption and fat content of the flour from 3M was the highest, while the bread hardness, chewiness, degree of softening and breakdown of the flour from 3B were the lowest. Compared with the control group bought from market, the flour from tail break system and from head reduction system could be utilized as bread flour. The flour from 3B was the best among break system and that from 1M was the best among reduction system.