Gluten is also known as active gluten flour and wheat protein is extracted from wheat (flour) of natural proteins consisting of a variety of amino acids protein content of up to 75% to 85% contains the human body must be fifteen kinds of amino acids is rich in nutrients of plant protein capital. With viscosity and elasticity and prolongation and film molding and fat absorption. Gluten is an excellent dough improver widely used in bread and noodles and instant noodles in the basin can also be used with meat products as a water-retaining agent is also the basic raw material for high-grade aquatic feed. At present, the domestic also gluten as an efficient green flour gluten enhancer will be used for high-gluten flour and bread special powder basin additive amount is not limited. Gluten is also an effective way to increase the content of plant protein in food.