Soft and hard wheat samples were tempered using ozonated water (1.5 and 11.5 mg ozone/l). Milling (rate of extraction), theological (farinograph and extensograph characteristics), chemical (protein, falling number, sedimentation volume), colour (Hunter Lab values) and microbiological (total bacterial and yeast/moulds) properties of the parent flours were evaluated. Results indicated that tempering with ozonated water did not significantly alter the chemical, physical and theological properties of the flours. A statistically significant reduction in the total bacterial and yeast/mould counts were obtained after tempering with ozonated water (P less than or equal to 0.05). Results suggest that the water ozonated up to 11.5 mg ozone/l can be successfully used in the tempering of soft and hard wheat without deterioration in the flour quality.