Presented research shows that wheat grain storage results to a change in the quantity and quality of gluten. It does not depend on the wheat grain class but has influence on the bread-making characteristic of the flour. As it is known gluten is a protein jelly. It remains after starch and water-soluble agent cellulose washing-out of the paste. Wheat grain contains 14 to 50 percent and more of protein. Gluten (its quantity and quality) defines the class of grain. The quality of gluten includes such physical properties as extensibility, firmness, flexibility, viscidity, cohesion and the ability to keep physical properties over time. Mass fraction of protein and raw gluten as well as the quality of gluten are the main technological parameters that define baking properties of wheat grain (Fazlutdinova, Labutina, Spirin 2003).