Abstract: Wheat protein composition and content are the primary factors that determine the end use of wheat flour.Based on their solubility properties,they can be divided into four fractions,i.e.albumin,globulin,gliadin,and glutenin.Glutenins and gliadins are the main components of gluten,gliadins contribute to gluten extensibility and viscosity,while glutenins contribute to gluten elasticity.Gluten composition and ratio of glutenins to gliadins directly influence the rheological properties of wheat dough and the quality of flour foods.Glutenin constitutes the skeleton structure of gluten network,and disulphide bonds play a crucial role in maintaining gluten network structure.Structural composition of protein in wheat,factors affecting processing,and the determination of two sulfur bonds in wheat dough were reviewed.