In order to discuss the changes of crude starch content and gelatinization property of whole wheat flour infected by boring pests, maize weevil and rice weevil, the wheat from Henan province stored for three-year was taken as a test sample and divided into groups according to different pest species, pest population density and infection time. The result showed that after infected by maize weevil and rice weevil in different damaging levels, the crude starch content was generally in downtrend; either the same pest population density with the prolongation of the infection time, or the same infection time with the increase of the pest population density, the peak viscosity, trough viscosity, final viscosity, breakdown and setback were in downtrend; the gelatinization temperature was in uptrend, while the peak time had no obviously change. At the same time, crude starch content were significant positive correlation with peak viscosity, trough viscosity, final viscosity ,breakdown and setback, significant negative correlation with gelatinization temperature, and there was no correlation between crude starch content and peak time.