A range of products was made from flours derived from five Australian wheats subjected to a laboratory wetting treatment in a rain-simulator and compared with others affected by field weathering. Severe product defects were observed in Cantonese and Korean noodles, while lesser but still deleterious effects were observed with Arabic flat-breads. However, the quality of pan breads made from rain-damaged grain was better than that from corresponding untreated wheats, although loaves made from the most damaged cultivar, Hartog, could not be sliced mechanically. Comparison of increased levels of enzyme activity for six enzymes (a-amylase, protease, catalase, peroxidase, lipoxygenase and phenol oxidase) from these varieties in grain and flour revealed that changes in flour properties and product defects were related to levels of flour protease and a-amylase. The significance of the levels of individual enzymes is considered in relation to aspects of individual product quality. Information on the tolerance and sensitivity to rain damage of a range of products is derived from the results.