Abstract: The physical,nutrition and processing properties of low-gluten wheat flour,high-gluten wheat flour,four types of chestnut whole flour which wereobtained by natural air drying(ND),blast drying(BD),heat pump drying(PD),vacuum freeze drying(FD)respectively,were compared and discussed. The main components of chestnut whole flour were starch and total sugar(more than 70%).Different drying methods had different effects on various indexes of chestnut whole flour.The color and size distribution of chestnut whole flour by FD was the closest to wheat flour.Chestnut whole flour by FD had better preservation of compounds content(36.90% EAA/AA,1.49 mg/100 g polyphenols and 11.7 mg/100 g V_C)when compared with ND,BD and PD.The contents of lysine and threonine of wheat flour were relatively insufficient(RCAA<1),but the contents of lysine in chestnut whole flour obtained by different drying methods were relatively excessive(RCAA>1).Therefore,it is feasible to apply chestnut whole powder to wheat flour products,which can effectively enrich lysine,threonine,polyphenols and V_C. Chestnut whole powder by FD may be more suitable.