Abstract: In order to explore the effect of different rotational speeds on the aggregation characteristics, this study used second-grade wheat flour as materials, and used a GlutoPeak to analyze the rotational speed on Brabender Equivalents Maximum (BEM), Peak Maximum Time (PMT), starting energy (S₁), stable energy (S₂) and aggregation energy (S₃). In addition, the microstructure of dough were detected. The results showed that there was a simple linear relationship between the speed and BEM when the speed was low. At a higher speed, the relationship between the speed and BEM was a revised logistic one. There was a power exponential relationship between the rotational speed and PMT. The lowest point in theory was that the derivative was zero, but the PMT value had no significant difference from 2 000 to 3 000 r/min. The relationship between speed and S₁ was polynomial. The relationship between rotational speed and S₂ was power exponential. The relation between speed and S₃ was power exponential. When the rotational speed was increased from 1 500 to 1 900 r/min, the ratio of S₁∶S₂ had an obvious upward trend, and the ratio of S₂∶S₃ and S₁∶S₃ had an obvious downward trend. When the rotation speed was increased from 2 000 to 2 500 r/min, the ratio of S₁∶S₂ rose obviously at first and then tended to be stable, both the ratio of S₂∶S₃ and S₁∶S₃ had an obvious downward trend. Moreover, the higher the rotation speed, the shorter the formation and destruction time of the gluten network structure, so that the structural strength of the gluten network decreased rapidly, and the influence of the rotation speed on the torque of the grid structure after failure was not significant. Theoretically, when the rotation speed was around 2 100 r/min, there was an optimal combination of rotation speed and energy in the process of gluten protein aggregation, which not only consumed less mechanical energy, but also formed better dough quality. This study used the gluten aggregation characteristics of wheat flour to improve the quality of flour dough through proper processing, which has promoting significance for improving the quality of flour through processing methods.