Abstract: To explore the mechanism of sodium chloride on improving the characteristics of wheat dough, the effects of sodium chloride mass concentration on peak maximum time (PMT), brabender equivalents maximum (BEM), starting energy (S₁), stable energy (S₂) and accumulation energy (S₃) in the process of gluten aggregation were analyzed by using wheat special powder as the material, and the effects on wet gluten content, protein extraction and gluten microstructure were analyzed. The results showed that the mass concentration of sodium chloride and PMT value showed a straight apuard trend, and the addition of sodium chloride prolonged the gluten polymerization time and reduced the gluten aggregation rate. The effect on BEM value was not significant, indicating that sodium chloride addition did not significantly strengthen the network structure of gluten protein. With the increase of sodium chloride concentration, S₁ did not increase significantly, while S₂ and S₃ increased significantly. In the process of gluten aggregation, sodium chloride could reduce the amount of wet gluten washed out, while increased the toughness of the gluten protein network. Although sodium chloride changed extracted hydrolytic protein, made hydrolytic protein and gliadin unstable, the gluten grid structure was more uniform, and the gluten protein better wrapped the starch granules, which effectively reduced the fragmentation of starch granules. Therefore, sodium chloride changed the formation of the gluten network of wheat dough, which in turn affected its gluten aggregation characteristics.