Abstract:By analyzing the dough texture characteristics，gluten protein aggregation characteristics，gluten protein content，molecular weight distribution，secondary structure，and microstructure，the gluten protein aggregation characteristics and structural characteristics of three wheat with different gluten strengths：′Zhengmai 103′，′Zhengmai 136′and′Xinmai 26′were explored and their differences were discussed.The results showed that with the increase of the wheat gluten strength，the hardness，springiness，cohesiveness，gumminess，chewiness and resilience of dough increased，while the adhesiveness decreased.Compared with ′Zhengmai 103′and′Zhengmai 136′，′Xinmai 26′ had a longer peak formation time，higher peak torque，and higher gluten protein aggregation energy.′Xinmai 26′ had a higher gluten protein content.With the increase of wheat gluten strength，the content and types of gluten protein subunits increased.Compared with ′Zhengmai 103′ and′Zhengmai 136′，the contents of β-sheet and β-turn in the secondary structure of ′Xinmai 26′ increased，the content of α-helix decreased，and the content of random coil increased first and then decreased.The stronger the gluten strength of wheat，the better the continuity of the gluten protein network structure，and the stronger the ability to wrap starch.In conclusion，compared with′Zhengmai 103′and′Zhengmai 136′，′Xinmai 26′had a higher gluten protein content，more types of gluten protein subunits，which can promote the aggregation of gluten proteins，and the increased β-sheet structure in gluten protein promoted the stability of gluten protein structure，enhanced the continuity of gluten network，thereby improving the strength and springiness of dough.