Abstract:This study considered the deterioration of wheat quality in the storage process，taking hard white wheat in north real storage as the research object.The quality deterioration index was measured by measuring the color difference，moisture，fat，fatty acid，starch content and other indices of wheat in the storage process.Low-field nuclear magnetic resonance imaging（LF-NMR）and differential scanning calorimetry（DSC）were used to detect visually the phenomenon of water transfer and starch transformation in the wheat storage process.These methods were also used to identify the change rule of water transfer and the transformation relationship between amylose and amylopectin in the wheat storage process and to examine the starch gelatinization mechanism.Results showed that the color of wheat gradually darkened，the fatty acid content increased，and the total amount of water，fat and starch decreased in the storage process.LF-NMR and DSC test results showed that the long-term storage of wheat under the influence of environmental factors increased the content of bound water，decreased the content of free water and reduced the gelatinization temperature.