AbstractGlycosidases isolated from the mill fractions made from soft and hard wheat grists were studied. α‐Arabinosidase, α‐galactosidase, β‐galactosidase, β‐glucosidase, β‐glucuronidase, β‐mannosidase and β‐xylosidase activities in wheat flour, germ and bran were determined under standard dough conditions. There were no significant differences between the level of glycosidase activities from hard and soft grists. The level of a particular glycosidase activity was generally highest in the germ and lowest in the flour.