Abstract: The study aimed to investigate the rheological properties of A/B damaged starch-gluten protein system of wheat flour so as to improve the processing adaptability of wheat flour.Firstly, AK58 wheat flour, which was selected as raw material, was processed to separate A/B starch and gluten protein.Secondly, the A/B starch was milled for 0, 5, 10, 15 and 20 h by a planetary ball mill to prepare A/B damaged starch with different damage degrees.The processed damaged starch was then mixed with gluten protein at a mass ratio of 84∶16 to obtain starch-gluten protein mixtures with different starch damage degrees.Finally, we determined the gelatinization properties, paste and thermal properties of the mixture as well as the rheological properties and microstructure of the mixture dough to investigate the influences of A/B damaged starch on the rheological properties of starch-gluten protein mixture system.The results showed that, with the milling time increasing, the damaged starch′s content, the solubility and swelling potential increased, but the peak viscosity, attenuation value and setback value decreased; the viscosity of B starch mixture was lower than that of A starch mixture; the gelatinization enthalpy of A starch decreased gradually with the damage degree deepening; and the enthalpy of B starch mixture was lower than that of A starch mixture.The rheological properties results showed that both the elastic modulus(G′)and the viscous modulus(G″)of the mixture dough were lower than those of raw flour dough.The elastic modulus and loss factor(tanδ)of the mixture dough decreased gradually with the damage degree increasing.In regard to the B starch-gluten protein mixture, the viscosity and elasticity of the mixture dough were smaller than those of the raw flour dough, but its deformation resistance was larger than the latter.CLSM results indicated that the B starch could be bounded with gluten more tightly.