<p>Damage to wheat grains reduces quality and decrease value in cereal food processing. To reduce damage caused by mechanical extrusion and friction during sowing and harvesting process, mechanical properties such as compression fracture behavior and friction characteristics were studied in present paper. The results indicate that the compression and friction characteristics are significantly affected by moisture content of wheat grains. Compressive deformation of wheat grains at X-axis (length), Y-axis (width) and Z-axis (height) increases with moisture content, while failure force, rupture energy, elastic modulus and maximum compressive stress of wheat grains decrease with moisture content. Failure force of wheat grains at Y-axis is the maximum, that at Z-axis is the minimum. Maximum compressive stress of wheat grains at X-axis, Y-axis and Z-axis decrease. Except for fracture strain, the effect of moisture content on the compression properties of wheat grains is more significant than that of compression direction. An increase in moisture content promotes formation of a continuous starch–protein matrix within wheat grains, thereby reduces their fracture degree and prohibits the propagation of internal cracks. While repose angle of wheat grains increases when moisture content increases from 9.3% to 21.6%. Slide friction coefficient of wheat grains with different experimental board is different, that with rubber plate is the maximum and that with stainless steel plate is the minimum. The above results can provide theory basis for equipment design for sowing, harvesting, storing and processing of wheat grains.</p>