Abstract:To investigate the effect of milk on gluten aggregation characteristics of second-grade wheat flour，8 g of second-grade wheat flour was used as the material，and water-to-flour ratio was set at 9∶8（mL/g）.Milk was added in volumes of 0，1，2，3 mL and 4 mL，with the remaining volume supplemented with distilled water to 9 mL.The effects of different milk volumes on the gluten aggregation characteristics，wet gluten content，protein content，gluten microstructure，and starch particle diameter of second-grade wheat flour were explored.The results showed that peak maximum time（PMT）in gluten aggregation characteristics decreased gradually while Brabender equivalents maximum（BEM）increased with the increase in milk volume.The addition of milk was positively correlated with starting energy（S1）and aggregation energy（S3），negatively correlated with stable energy（S2），and there was a significant negative correlation between S2 and S3.The addition of milk could increase the content of wet gluten in the dough，increase the extractable protein content of the four proteins to make the distribution of gluten protein and starch particles more uniform，and reduce the damage to starch particles.