Abstract: After determination of the basic ingredient and the rheological properties of the six kinds of commercial wheat flour,and analysis the correlation of each indicators,texture properties analyzer was used to measure the characteristics of frozen dough,finally Beidahuang high gluten wheat flour was chosen to product frozen dough. The correlation analysis results showed that the water absorption was positive correlation with water conten and protein content and maximum tensile resistance(p<0.05) and correlation coefficient respectively was 0.849,0.789,0.828. Formation time was positive correlation with wet gluten and maximum tensile ratio( p < 0.05) and correlation coefficient respectively was 0.900, 0.885. Formation time was extremely positive correlation with tensile resistance and maximum tensile resistance and tensile ratio(p<0.01),correlation coefficient was 0.986,0.958,0.933. Water content was positive correlation with maximum tensile resistance(p<0.05) and correlation coefficient was 0.828. Protein content was extremely positive correlation with tensile resistance and maximum tensile resistance and tensile ratio(p<0.01) and correlation coefficient was 0.986,0.958,0.933.