Abstract: In order to understand the influencing degree of alternating wetting-drying in the process of storage on wheat grain quality, thirty leading cultivars of different hardness and advanced lines were used as test materials to carry out water treatment on desiccation grains and investigate the milling quality, starch quality and dough rheological properties with harvested desiccation grain as the control. The results showed that hardness of the treated wheat grains decreased overall, and compared with the untreated grains, the difference reached significant level (P＜0.01). The grade of certain varieties’hardness jumped and the overall flour yield decreased by 2% which reached significant level (P＜0.01). The ash content, protein content and yellow pigment content decreased significantly, but the flour whiteness improved. The peak viscosity, trough viscosity and final viscosity decreased by 108 cp, 125 cp and 97 cp, respectively, and the difference reached significant level (P＜0.01). In short, the effect of drying wheat grains encountering water was remarkable on milling quality and starch quality while slightly on dough rheological properties.