Abstract: Taking Wudeli as the material, to explore the relationship between wet gluten and steamed buns quality,experimental results showed that after the sample Wudeli adding comprehensive reinforcement（0-10 g）,amount of gluten and steamed buns weight were significantly positive correlation,but color of steamed buns was negatively related with the volume,appearance, structure, elasticity, sticky teeth, positive smell and total score. Adding 2 g comprehensive reinforcement on the steamed buns had sensory effect. Sample Wudeli adding sieve bars（0 -5 g）,the amount and weight of steamed buns were significantly significant positive correlation,and had high positive correlation with volume, diameter and volume; gluten quantity and structure score had significant positive correlation; score and sticky had significantly positive correlation and positive correlation with other score; adding 4 g sieve bars on the sensory evaluation of steamed buns had greatest influence.