In this paper, basic physical properties of three different types of wheat flour, nominally smooth flour, whole-meal flour, and semi-meal flour are studied at first. Here, powder density and matrix density are measured using the gravimetric method and helium pycnometry. Particle size distribution is measured on laser diffraction principle. For the studied materials, measurement of thermal conductivity, volumetric heat capacity and thermal diffusivity is done using the impulse method, whereas the measurement is performed in dependence on moisture content. Among the hygric properties, sorption and desorption isotherms are measured using dynamic water vapour sorption device. The results presented in this paper can find utilization in food industry. They can be applied for instance for the adjustments of the drying rate, for the calculations of the economical drying time and for the determination of energetic balances of drying processes.