The processing quality of wheat before and after unsealing of controlled atmosphere storage under the conditions of temperature of (30±2) ℃ and relative humidity of 75% were studied. Such processing and storage indicators of wheat as the moisture, protein, wet gluten, falling number, gluten water absorption, doughs rheological properties determination were evaluated. The results showed that, there were no significant change in the quantity and quality of protein, dough rheological properties of wheat flour stored in nitrogen controlled atmosphere for 60 d storage and 60 d unsealing. There were no significant differences in protein, wet gluten (ground wheat), gluten index, gluten water absorption, wet gluten (flour) and water absorption in the initial stage, modified atmosphere storage stage and nitrogen exhaust stage. The dough formation time and dough stability time of wheat flour before unsealing of nitrogen increased gradually with time, and the growth rate in the modified atmosphere storage stage was higher than that in the nitrogen exhaust stage. The energy value, extensograph resistance, and stretching ratio of wheat flour dough gradually increase with the extension of air dispersion time. The gluten strength of the dough increases during the process of wheat from hypoxia to oxygen enrichment, and the energy required for the dough from stretching to breaking increases gradually, but its extensibility does not change much.