Objective The impact of standardized grain storage conditions and processing methods of flour products on the migration and alteration of aluminum content in wheat grains and derived products was investigated in order to establish assessment parameters for accurately evaluating the risk of dietary aluminum exposure. Methods Wheat grains were stored for 12 months in a standardized grain depot in China. The grains underwent two stages of treatment, involving four distinct processing methods (grinding, steaming, boiling, and baking). Changes in aluminum content were measured before and after storage and processing, and variation factors of aluminum in wheat and its products were subsequently calculated. Results After 12 months of storage, the aluminum content in wheat showed no significant difference (P > 0.05). Additionally, the impact of storage temperature and humidity on the aluminum content of wheat was minimal (P > 0.05). The variation factors of aluminum in wheat during storage ranged from 0.19 to 2.71. At the milling stage, the aluminum content in wheat flour was significantly lower than that in wheat grain (P < 0.05). Different processing methods exerted varied effects on the aluminum content of wheat flour. Specifically, the aluminum content of bread and steamed bread was higher than that of noodles (P<0.05). There was no significant difference in aluminum content between bread and steamed bread (P>0.05). The variation factors of aluminum in wheat products was the highest in baking that higher than 1, followed by steaming and boiling, with a total range of 0.20-1.89. Conclusion No significant effect was observed on the aluminum content of wheat under varying storage durations in a standardized grain depot. However, the influence of different processing methods on the aluminum content of wheat flour was notable. In risk assessment, selecting an appropriate variation factors according to specific circumstances is crucial to enhance the accuracy of the assessment.