Pasta bread flour production, according to its own characteristics add flour 2-3% gluten, can significantly improve the dough water absorption, enhanced resistance to stir the dough and shorten the dough fermentation time, so the finished bread specific volume increases , including heart uniformly fine texture, and has greatly improved on the skin color, shape, elasticity and texture. And can be retained when the gas proofing, making it a good water retention, preservation of aging, extend shelf life, and increase the nutritional content of bread. Add 1-2% gluten on instant noodles, longevity noodles, noodles, dumplings flour production, can significantly improve the anti-stress products, flexural strength and tensile strength, such as processing performance, increase noodles toughness, not easy breakage during processing resistance, immersion, heat. Edible taste smooth, non-stick teeth, nutritious. In the production of bread, add about 1% gluten, gluten can enhance the quality, significantly improved dough water absorption, water holding capacity enhancement products, improve the taste, stability, appearance and prolong shelf life. Meat used in meat products, the production of sausage products, add 2-3% gluten, can enhance product flexibility, toughness, water holding capacity, so that long-term speculation is not broken for a long time to cook. When the rich meat sausage products for the gluten content of more fat, the emulsification becomes more apparent. Fish in fish processing in the application: Add 2-4% of gluten in surimi, the use of its strong water absorption and ductility can strengthen surimi elasticity, cohesiveness. In the production of fish sausage, add 3-6% of gluten, can change due to the introduction of high-temperature treatment products decreased quality defects. Health care products used in health care products baby products: In the various health food infant food production, adding 1-2% of gluten as a protein supplement, amino acid content of foods in more than 85%, can be fully guaranteed nutrition . While improving the calcium, phosphorus, iron content, particularly calcium content is far greater than eggs, beef and other foods, is more conducive to infants and young children, adolescent health and development. Feed for industrial applications in the feed industry: gluten when 30--80oC rapidly absorbed through 2 times the weight of the water, dry gluten content when the egg protein powder with water absorption enhancement decreased water absorption, this performance can be prevented water separation, improve water retention. In 3-4% of gluten and feed mixing, due to its strong adhesive ability, easy to shape into pellets and put into the water after absorbing the beverage is the envelope in the wet gluten network structure and suspended in water, nutrients are not lost can greatly improve the utilization of their fish.