This paper reviews the classification of gluten protein， the process of gluten formation and the factors affecting gluten formation and physicochemical properties. The molecular structure of wheat gliadin and glutenin， and the three levels of glutenin aggregates are summarized. The effects of internal and external factors such as glutenin aggregates， water， temperature， shear rate and pressure on the physical and chemical properties of gluten are analyzed. It is believed that the material basis of dough viscoelasticity is mainly glutenin and gliadin， and largely depends on the size and aggregation of aggregates formed by glutenin. The physicochemical properties of glutenin aggregates are influenced by internal and external factors such as glutenin protein type， water content， temperature and pressure. These factors not only determine the physicochemical properties of aggregates formed by glutenin， but also affect the rate of aggregate formation. Glutenin agglomeration kinetics is an important reference for selecting gluten protein or gluten formation techniques.