Abstract: 18 kinds of different gluten wheat flour as the experimental material, their pasting properties were selected, and carried on the experimental production of frozen dough mantou, finally, the effect of the wheat flour viscosity on the frozen dough mantou texture character (TPA) and sensory quality was analysised.The results showed the two were closely related.The pasting properties and the quality of frozen dough mantou were different from the high-gluten to the low.The quality of frozen dough mantou with high-gluten flour was better, while the quality of frozen dough mantou with low-gluten flour was worst.Peak viscosity and frozen dough mantou TPA hardness was significantly negatively correlated.Low viscosity and recovery was significant positive correlated.Breakdown and TPA hardness was significantly positive correlated, with sensory total score, the appearance of the situation, flexibility were significantly or significant positive correlated.Peak temperature with TPA springiness and adhesiveness were significant positive correlated, with the whiteness of frozen dough mantou was negative correlation.The relationship between setback and the specific volume of frozen dough mantou was close to significant negative correlation.