Changes in water absorption capacity (WAC), color and foaming of wheat gluten as a result of storage in the glassy and rubbery states were studied. Storage temperatures and moisture values were selected on the basis of the dependence of the glass transition temperature (T-g) on water content. Temperature ranged within 11-130 degrees C and moisture within 5.9-12.3%. Few changes occurred in the glassy state. Above T-g, changes occurred at accelerating rates: water absorption increased, gluten browned, foaming capacity decreased, and foam collapse increased. Arrhenius plots of WAC: and color change rates showed breaks, indicating the importance of T-g. Empirical models developed to describe the observed changes indicated. that besides T-g, the interdependent effects of moisture and temperature were also very important.