The degree of heavy metal contamination and effect of storage time of wheat grain
on quality traits of milling, used for five type of flour production. The content and weakening of
gluten and falling number was estimated. It was noticed, that concentration of heavy metals did
not exceed values admissible for consumption flour. Gluten quality for every grades of flour was
good and did not decrease during the storage time. After longer storage time increase of falling
number was observed.