Abstract: Adding exogenous plant protein to flour can improve the nutritional value of flour products, but it will affect the network structure of gluten protein and the quality of flour products. According to the preliminary experiment, it was found that zein and pumpkin seed protein can improve the wet gluten content of flour, but at present, there are few studies on their application in flour products, and the influence of other characteristics of dough and the quality of flour products is not clear. In order to further analyze whether zein and pumpkin seed protein can improve other dough characteristics and the quality of flour products, in this experiment, the changes of flour characteristics, water distribution, gelatinization properties, specific volume, texture and sensory score of steamed bread and the cooking quality, texture and sensory score of vermicelli were studied. The results showed that the addition of pumpkin seed protein increased the dough formation time and stability time and reduced the weakening degree of dough. The addition of zein had no significant effect on the dough formation time, but it would reduce the flour quality index of flour. The addition of two exogenous plant proteins increased the peak area of water in different binding states, but the peak position did not move significantly. With the increase of exogenous plant protein, the peak viscosity, minimum viscosity, final viscosity and attenuation value of flour paste decreased gradually, but only pumpkin seed protein reduced the retrogradation value and improved the water absorption of vermicelli. The addition of zein and pumpkin seed protein increased the hardness of flour products and reduced the recovery. In contrast, zein had little effect on the hardness of flour products. The addition of pumpkin seed protein increased the cooking loss of vermicelli. When the alcohol soluble addition of corn was 3%, the cooking loss of vermicelli decreased by 7.3%. When the addition of exogenous plant protein was less than 3%, it had a positive impact on the quality of flour products, but when it increased to 5%, it had a great impact on the color, taste and other indicators of flour products, and the sensory score decreased. Therefore, pumpkin seed protein can improve the flour properties, aging properties and water absorption capacity of flour. Proper addition of zein can increase the specific volume of steamed bread and reduce the cooking loss of vermicelli. The addition of exogenous plant protein should not exceed 3%.