The native processing and utilization of wheat were summarized from the following parts:new types of wheat flour, the production and application of of wheat starch and gluten,wheat starch and gluten modification,the utilization of wheat processing byproducts including bran,shorts and germ.

Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films.

The air current water extractor is gluten flour produces the widespread application drying apparatus.

The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.

Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.

Development of investigation on modification technology of vital wheat gluten;

Improvement in emulsifying properties for vital wheat gluten by lactose modification.;

Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;

Study on immobilized alkali protease hydrolyzing wheat gluten;

The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.

Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal;

Evaluate vital gluten quality with swelling index of vital gluten method;

The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied.