摘要：Preserving wheat is one of the great problems of the world grain producers. Finding a method of ensuring the maintenance of the grain quality over a significantly long period of time by means of a technology that does not change their nutritional value or their technological properties represents a constant task for those envolved in this field. Cold preserving is one of the methods that are mentioned more and more by world-level specialists Under these circumstances, the present paper aims at studying the influence of storage temperature and lenght upon the granulosity of the fractions resulted after milling the wheat and at offering some information on the optimum grain storage thermal regime from this point of view. The milling properties were further analyzed by determining the milling balance and the following indices: smooth module, milling rate and the uniformity modulus , determinations followed by a comparative analysis of the results obtained. The data we obtained corroborated with those in the specialized literature recommend the temperature of 100C as the optimum temperature of grain storage from the viewpoint of preserving the granulometrical features during long-term storage of grains
