Abstract: In recent years, the application of dietary fiber (DF) in flour products has become increasingly widespread, and the impact of DF on the quality of flour products has also received widespread attention. The change of gluten proteins is one of the main factors affecting the quality of flour products. Exploring the changes in the gluten proteins system can be used to characterize changes in the quality of flour products. Thermal treatment is a necessary step in the processing of flour products. Heating can change the physicochemical properties of DF and gluten proteins, affect the interaction mechanism between DF and gluten proteins, and give flour products a special sensory experience. Therefore, this article elaborates on the changes in the structural characteristics of DF and gluten proteins during different thermal treatment processes, the impact of DF on gluten proteins during thermal treatment, and the application of DF in heat-processed flour products, in order to provide theoretical reference for the processing and improvement of high fiber flour products.