Abstract: In order to study the effect of different gluten to flour, the main quality of ten kinds of commercial wheat gluten and the dough rheological property of improved flour were analyzed. The relationship of the quality indexs between wheat gluten and the improved flour were studied by correlation and stepwise regression analysis. The results showed that the effects of ash, crude protein, water, sulfhydryl content, solubility, water holding capacity and the foam stability in wheat gluten to the water absorption, formation time, stability, degree of weakening, extensibility, ultimate tensile resistance and energy on the quality of improved flour were significant or extremely significant. The foam stability, moisture content, crude protein, crude fat content, water holding capacity, ash, oil-holding capacity and sulfhydryl content in wheat gluten were the main factors to influence the flour. The crude protein content of the wheat gluten was the significant impact to the overall performance of the flour.