ABSTRACT
The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown whaet) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0,7, 15, 30, 60, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The order characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, although the baking test did not show expressive changes during all the period of storage