Abstract: In order to explore how wheat gliadin affects the characteristics of steamed bread dough, each of the extracted gliadin subcomponents (gli8, gli9, gli10, gli11, gli15) was added to wheat flour, and the doughs were analyzed with respect to gluten index, wet gluten, extensograph properties, and free SH content of steamed bread dough and the height and diameter during the proofing of steamed bread dough. The experimental results showed that the tensile fracture force of the uninitiated dough with gli8 added was 127.92 g, which was 1.52 times that of the control group. The tensile distance was also the largest difference with the control group, which was 76.89% of the control group. The addition of gli9 had nosignificant effect on dough characteristics compared to other sub-components (p>0.05). The addition of gli10 had the greatest effect on the free SH content of steamed bread dough, which was 2.48 μmol/g, and was 1.17 times that of the control group. The gluten index of dough added with gli11 was significantly lower than that of the control group (p<0.05), which was 10.15%, and was 52.12% of the control group, but the wet gluten content was higher than that of the control group. The addition of gli15 also significantly reduced (p<0.05) the gluten index of the dough, and significantly increased the tensile distance of the dough after the proofing (p<0.05). During the proofing process, the addition of gli8 and gli15 caused a certain inhibition on the diameter change of the taro blank;the addition of gli9, gli10 and gli11 inhibited the height change of the taro blank. It could be concluded that the effects of different prolamin subcomponents on dough properties were significantly different.