To assess the effect of ageing on alpha-amylase activity, falling number, pasting properties and SDS sedimentation volume, whole meal and white flours of einkorn (cv Monlis) and bread wheat (cv Serio) were stored in darkness at different temperatures and analysed several times up to 374 days. Pregerminated bread wheat flours (cv Blasco) were also evaluated. Flour ageing deeply modified all the parameters examined. In general, alpha-amylase activity decreased, while falling number and viscosity increased. SDS sedimentation values showed an increase, which in bread wheat flours was followed by a steep decline at high temperatures, and a moderate decrease at low temperatures. Einkorn flours showed analogous trends for all the traits studied; however, SDS sedimentation had similar or higher values than the initial stand even after 374 days of storage at 38 °C, thus suggesting a more stable breadmaking performance during ageing. In general, the changes were drastic at high temperatures (38 and 30 °C), but reduced or negligible at medium and low temperatures (20, 5 and −20 °C). Storage improved the quality of pregerminated flours.