Abstract: In order to clarify the differences in the dough processing characteristics of newly harvested wheat with different gluten strength during the postharvest maturation, this study determined the dry and wet gluten content, dough tensile properties, viscoelasticity and microstructure during the postharvest maturation of weak, medium and high gluten wheat. Compared with the level of newly harvested wheat, after postharvest maturation, the dry and wet gluten content of weak gluten wheat showed no significant difference; medium gluten wheat showed a downward trend, while high gluten wheat showed an upward trend. The stretch ratio of weak gluten wheat dough decreased, and the stretch ratio of medium gluten wheat dough reached the maximum value in the second week and stabilized at 1.67 g/mm in the eighth week. The stretch ratio of high gluten wheat dough showed an increasing trend, and the maximum value was up to 3.32 g/mm. The elasticity of weak gluten wheat dough first increased and then decreased, and tended to be stable, while the elasticity of medium gluten wheat dough increased first, and there was no significant difference in the later storage period, while the elasticity of high gluten wheat dough increased gradually. The cohesion of weak gluten wheat dough first increased and then decreased. The cohesion of medium gluten wheat dough was relatively stable in the initial stotrage period, and reached the maximum at the 8th week of storage. The cohesion of high gluten wheat dough showed an upward trend and reached 0.51 g·s at 14 h week. The internal network structure gaps of weak gluten wheat dough became loose, and the internal network structure gaps of medium gluten and high gluten wheat dough gradually became dense. Based on the above analysis, the gluten strength of weak gluten wheat during the postharvest maturation was weakened, the gluten strengths of medium gluten and high gluten wheat were strengthened, and its processing and eating quality were gradually improved.The quality characteristics of wheat dough during the postharvest maturation were not only related to the gluten content, but also related to the internal structure of the dough. This study laid a theoretical foundation for the next step to explore the internal molecular mechanism of quality improvement of newly harvested wheat during postharvest maturation.