Abstract: As one of fast-food snacks, the quality of biscuit has attracted more and more consumers' attention. The content and quality of gliadin and glutenin in wheat flour have important effects on biscuit quality. The purpose of this paper is to clarify the effects of different ratios of gliadin and glutenin on the quality of dough and biscuit. Using Yangmai 22 as material, gliadin, glutenin and starch in flour were separated by separation and recombination method, and then the recombination was carried out according to the Specific proportion. The gluten secondary structure, dough rheology and the quality change regulation of biscuits under different gliadin/glutenin ratios were analyzed. The results showed that with the increase of gliadin/glutenin ratio, the content of beta(β)-folding and alpha(?)-helix of gluten protein decreased gradually, the content of beta(β)-turn increased gradually, the content of free sulfhydryl group(-SH) decreased linearly, the thermal denaturation temperature (Tp) had no significant difference among treatments, and the enthalpy (ΔH) showed an upward trend. The storage modulus (G') and loss modulus (G'') of the dough made by reconstituted flour decreased gradually, and the rheological loss angle tanδ(G''/G') increased gradually, while the cohesiveness ， adhesiveness and elasticity of dough increased gradually. The hardness, chewiness, diameter and thickness of biscuits increased gradually, the spread ratio decreased and the color improved. The sensory score of biscuits increased first and then decreased. In summary, the increased gliadin/glutenin ratio leads to the increased diameter of biscuit and improved the color of biscuit. But higher gliadin/glutenin ratio leads to decrease of gluten viscoelasticity; the increase of hardness of biscuits, the decrease of spread ratio of biscuits, the whitening of color of biscuits, and gliadin: glutenin = 6:4 is the best ratio for biscuit baking.

Key words: glutenin, gliadin, reconstitution, biscuit, quality