The paper presents the range of changes in moisture content and compressive force necessary to crushing hulled wheat grain, soaked in water solutions of selected food additives. Absorption capacity and changes in the mechanical strength of the grain were determined, as affected by the time and temperature of soaking in three food additive solutions. The objective of studies was to evaluate the possibilities of modifying selected organoleptic features of wheat grain and possible use of the raw material prepared in such a way in other food products. Investigation results and their analysis have shown a close relationship between moistening conditions and the extent of changes in selected physical properties (moisture content, compressive strength) of the wheat grains. It was found that the grain moistened in natural juice of red beet absorbed water less intensively (in comparison to other solutions) the levels of final moisture.