Studies were conducted on heat-treated samples of unbleached straight-grade flour milled from Western Canadian hard red spring wheat with the purpose of determining the influence of time and temperature of heating flour with normal moisture content on certain biochemical properties related to "strength". Samples were selected which showed a progressive range in baking quality including some which revealed improvement as a result of heat treatment, when baked by the basic procedure. Gluten quality was impaired in all heat-treated samples, as evidenced by decreased viscosity of leached, acidulated flour suspensions, a decreased rate and extent of imbibition of the washed out gluten, and decreased gas retention of the dough. High positive correlations between viscosity, gas retention, and loaf volume were obtained. The somewhat higher correlations between these measures of gluten quality and loaf volume when determined with potassium bromate added to the formula suggest that the bromate method gives a better measure of gluten quality than the basic procedure. Decrease in viscosity was approximately a linear function of the temperature, for constant time of heating. Ease of peptization of the flour proteins by N. magnesium sulphate, N. potassium iodide, and 5% potassium sulphate solutions showed a marked and progressive decrease with increasing severity of heat treatment. The high positive correlations between the percentage of protein extractable by these salts indicate that the magnitude of these fractions is influenced by the same inherent qualities of the flour proteins. The high positive correlations between the percentage of protein peptized by these salts and viscosity, suggest that these "qualities" are the colloidal properties of the flour proteins. High positive correlations were obtained between loaf volume and percentage of protein peptized. Increasing the moisture content of the flour, with fixed time and temperature of heating, resulted in decreased peptization indicating more extensive heat denaturation of the gluten proteins. Fractionation of the flour proteins showed that the decrease in the potassium sulphate fraction with increasing severity of heat treatment contributed to both the gliadin and glutenin fraction (as determined by the direct barium hydroxide method). Diastatic activity, as determined by the modified Rumsey method and by the rate of gas production in doughs without added sugar, revealed only slight decreases with those flours which showed improvement in baking quality due to heat treatment. Marked decreases were observed with the more severe heat treatments. Susceptibility of the starch to diastatic action was unaltered until marked damage to baking quality resulted, when significant decreases were noted. Heat inactivation of diastase evidently occurred before changes in amyloclastic susceptibility. Proteolytic activity markedly decreased with heat treatment, significant decreases being noted before diastatic activity was appreciably altered. The hydrogen ion concentration of flour extracts revealed no particular trend due to heat treatment, but the buffer value was somewhat increased. The biochemical changes investigated were, for the most part, in a direction associated with decreased baking quality, and provided no adequate explanation for the improvement in baking quality observed in certain samples when baked by the basic procedure.