Abstract: The effect of tea polyphenols on the structural property of gluten in the wheat dough was analyzed by Raman spectroscopy and scanning electron microscopy(SEM). With 0.5%,1.0%,2.0% of tea polyphenols addition,the content of wet gluten in the dough decreased by 17.8%,66.3% and 93.3%,the free amino content increased by 57%,151% and 313%,and the content of sulfhydryl increased by 48%,69% and 111%,respectively. Raman spectroscopy analysis showed that the addition of tea polyphenols led to an increasing in hydrogen bonding of dough,the relative content of α-helix(21.9%) reduced,and the β-sheet and random coil secondary structure increased by 17.2% and 5.1%,and dose-dependently reduced the relative absorption intensity of tryptophan residue at 757 cm^-1. Additionally,the analysis of the conformation of disulfide bonds showed that they were transformed from gauche-gauche-gauche to gauche-gauche-trans with an increase rate of 3.0%,6.0%,13.4% along the content of tea polyphenols addition of 0.5%,1.0% to 2.0%. SEM and CSLM analysis revealed a disrupted gluten network structure. Thus,preventing the interaction of tea polyphenols with gluten is essential for the development of the functional dough-based food containing flavonoids.