The effects of wheat gluten on protein quality, rheological properties of foundational flour for bread and baking quality of bread were studied. The results showed that wet gluten content, sedimentation value and protein content of the foundational flour for bread were significantly increased and the rheological properties were strengthened. The baking quality of the bread was improved obviously, and the specific volume and ratio of height to diameter were increased. The springiness and hardness of bread were also improved. The bread showed the best baking quality when the addition of wheat gluten was 10%.