Drying is a crucial step in Chinese Dried Noodles （CDN） processing. The process design and parameter control largely determine the quality of product， production efficiency， and energy consumption. Temperature and relative humidity in drying chamber are the two main controllable parameters affecting drying efficiency and product quality of CDN during drying process. Wheat gluten is the main factor that makes wheat flour dough have elasticity， ductility， film forming and so on. The quantity and quality of wheat protein， especially gluten， are closely related to processing parameters and product quality. Based on previous research， in this paper， the effects of drying temperature on protein structure and product properties of CDN， the effects of relative humidity on protein structure and product properties of CDN， and the structure-activity relationship between protein structure and product quality were reviewed. It could provide theoretical basis for further understanding of protein structure changes， drying process design and product quality control during drying process.