The hydration capacities of different wheat flours (resulting from each stage of milling) were measured according to three different methods based on centrifugation and on capillary suction. The results obtained depended on the level of milling of flours and on the measuring method used. Calculation of simple correlation coefficients permitted to compare the various methods and to follow the influence of the composition and the physical properties on the flour hydration capacities. Whatever the method, the flour hydration capacities depended on their composition, especially on their damaged starch content. The measurements made by capillary suction seem to be more sensitive to the physical characteristics of the powder (granulometry and bulk density) than those obtained by centrifugation.