Abstract:To investigate the effect of different amount of low-temperature peanut meal on the properties of wheat dough，fatty acid composition and protein secondary structure of the mixture of wheat flour and lowtemperature peanut meal flour and their doughs were determined by gas chromatography and fourier transform infrared spectrometer （FTIR），respectively；texture characteristics of doughs were determined by texture profile analysis，and microstructure of doughs were observed by scanning electron microscopy （SEM）.Results showed that oleic acid was the main fatty acid in mixed flour and their doughs.With the increase of peanut meal，the hardness，chewiness，cohesiveness and elasticity of doughs decreased in varying degrees.There were no significant differences between cohesiveness and elasticity of the dough with 20% peanut meal addition and wheat dough（P>0.05）.The content of β -fold was the highest in all samples.When peanut meal added at 15%，the content of α-helix，β-turn and random coil were not significantly different from wheat dough （P>0.05）.When the content of peanut meal was 15%，the continuity of gluten structure was not affected.