Objective: To clarify the influence of the high temperature and high humidity process on the properties of the protein in wheat. Methods: Gluten,glutenin and gliadin in wheat flour and its products were extracted after high temperature and high humidity, and its physical and chemical properties, molecular properties and ultrastructure were determined. Results: The water solubility of the protein in wheat flour and dried noodles decreases with increasing time; The water holding capacity of dried noodles gluten protein is better than that of wheat flour, and the water holding capacity of dried noodles glutenin plays a significant role; the glutenin with relatively higher molecular weight was increased, while the content of gliadin with small molecular weight decreased. SEM analysis found that the heat denaturation makes the gluten change from the original membrane structure to the porous structure, making the gluten network pores larger, which can better encapsulate the starch particles. Conclusion: The high temperature and high humidity treatment process have different effects on wheat and noodles' protein properties. The water-holding capacity of the protein in wheat flour is unchanged after treatment, but the water-soluble capacity shows a downward trend; the water-holding capacity and water-solubility of noodles are improved after the treatment of high temperature and high humidity. The change in the protein properties of noodles is speculated to be that the gluten network gradually undergoes molecular aggregation after high-temperature and high-humidity processing, forming high-molecular-weight glutenin polymers and a more solid bone structure. The reason why the gluten protein cannot be washed out due to a long time of high temperature and high humidity treatment needs to be further studied.