Abstract: Green tea polyphenols was incorporated in high and low gluten wheat flour at 0%,0.9%,1.8% and 2.7%levels and the dough rheological properties were determined using farinograph and extensograph. Water absorption for two kinds of wheat flour decreased,the change of dough development time for low gluten wheat flour was not obvious,but dough development time for high gluten wheat flour shortened with the increase of tea polyphenols levels. For dough incorporated at 0.9% tea polyphenols,dough stability decreased,resistance to extension significantly increased,weakening degree index obviously decreased for the two kinds of wheat flour,extensibility for low gluten wheat flour decreased,but the change of extensibility for high gluten wheat flour was little. For dough incorporated at 1.8% and 2.7% tea polyphenols,dough stability,resistance to extension,extensibility all decreased,and weakening degree index increased for the two kinds of wheat flour. In conclusion,mixing tolerance,gluten strength for two kinds of wheat flour increased,dough plasticity for low gluten wheat flour reduced,but the change for high gluten wheat flour is not obvious for wheat flour incorporated at lower level tea polyphenols( 0.9%); however,mixing tolerance,gluten strength,dough plasticity all reduced for two kinds of wheat flour incorporated at higher level tea polyphenols( 1.8%,2.7%).