Abstract: The aim of this study was to investigate the impact of Moringa oleifera leaf powder (MOLP) on the quality of wheat dough. MOLPs with different particle sizes were prepared by ordinary grinding and superfine grinding. The following parameters were measured: particle size and color of MOLP, color, dough rheological quality and gelatinization properties of wheat flour with added MOLPs. The results showed that the water absorption rate and gelatinization temperature of wheat flour did not change significantly after adding 5% MOLP. In contrast, addition of MOLP decreased significantly dough formation time and stability time, reduced maximum tensile resistance after 45 min of proofing from 234.9 BU to about 130 BU and decreased extensibility. Additionally, MOLP addition significantly decrease the peak viscosity from 531 BU to 303–355 BU, lowered the setback value, and increased the breakdown value of wheat starch. The results indicated that the gluten strength and starch viscosity of wheat dough could be weakened to a certain extent by adding MOLP, but the setback of wheat starch was weakened as well. Superfine MOLP had a weaker negative effect than the ordinary one. This study provides a theoretical rationale for the application of MOLP in the flour industry.

Key words: Moringa oleifera leaf powder (MOLP), particle size, superfine, dough quality