Ozonation of wheat grains is considered as a quick and easy process that could be realized during the storage. The ozone is in direct contact with the grain and may modify the properties of the wheat. In the present study the effect of ozonation local wheat (LW) and red Roman wheat (RRW) at 80 ppm with exposure time 30 and 60 min before storage for 3 and 6 months on chemical composition, rheological properties of wheat flourandcontentofamino acidswere carried out. The obtained results indicated that ozonated wheat grains did not significantly alter the chemical compositionof LW and RRW after ozonation. On the other hand stability and resistance of dough were increased with ozonation for 60 min in comparison with control sample. In general, the results indicated that increments in the amount of amino acids with increasing time of exposure to ozone gas.