Abstract: Wheat gluten was extracted and separated from wheat flour. Based on the differential solubility of wheat protein, glutenin (Glu) and gliadin (Gli) were separated. Effects of different ratios of glutenin to gliadin on wheat dough properties were studied. Results showed that with the decrease of m(Gli)/m(Glu) in the reconstituted flour, the wet gluten content decreased and the gluten index increased, the falling number and ash content (dry mass basis) changed irregularly. Peak viscosity, the minimum viscosity and the final viscosity first increased and then decreased, and the setback showed a fluctuant decrease. The dough formation time and stability time first increased and then decreased, and weak value decreased and the water absorption changed irregularly. The dough extension area first increased and then decreased, and the extensibility decreased. When the proofing time were 45 min and 90 min, both the maximum tensile resistance and extension ratio increased, at the proofing time of 135 min, the extension resistance and extension ratio reached at their maximum values and then decreased slowly.