In times of low wheat reserves, newly harvested wheat is processed almost immediately after harvest, which presents a series of problems to the millers and bakers. Newly harvested wheat generally has poor milling and baking quality. However, after wheat is aged, the bran is easier to separate from the endosperm, flour extraction increases, and ash content drops. These improvements have been related to posthar‐vest maturation and physical changes in the wheat kernel. On the other side of the milling process, freshly milled flour does not perform as well as flour that has been kept in storage. To address this issue, extra flour storage capacity is needed, or millers and bakers must add chemicals to their flours. Flour components change during aging. Aged soft wheat flour behaves similarly to chlorinated flour. Flour hydration rate and batter viscosity increase, and cakes have greater volumes without collapse. Aged hard wheat flour has higher water absorption, better mixing tolerance, and greater gas retention capability and produces bread with greater loaf volume. This review compiles the published studies related to wheat and flour aging.