Wheat is one of the main agricultural food crops in the world and wheat products are used in a wide range of food industries. The production and preservation of high-quality wheat grain is a big challenge for agricultural producers and industry. After harvesting, the wheat grain needs to be processed to make it suitable for further use and storage. Drying is one of the main finishing processes before storage, and the quality of the grain and the shelf life mostly depend on it. With the aim of preserving grain quality, newer drying methods are used nowadays in a fluid bed and in a state of negative pressure. The preservation of the physical and chemical characteristics of the grain is achieved with more modern drying technologies. The research was conducted on 4 different varieties of wheat, namely: OS Kraljica, OS Renata, OS Srpanjka and OS El Nino. Grain processing by drying was carried out in three drying methods: drying under negative pressure, using drying in a fluid bed and convection drying. Wheat grain drying was carried out at air temperatures of 50°C, 60°C and 70°C to a grain humidity of 13%. Before and after the drying process, an analysis of the physical properties of the grain was determined, which included grain dimensions and absolute and hectoliter weight. From the chemical properties, the following were determined: moisture, ash, fat, starch and grain proteins. After grain processing, drying curves were created. All data were statistically processed.