Variour natural or nonpoisonous, nutritions wheat flour improvers were added in suitable proportions to local wheat flour with median gluten content and weaker gluten strength. The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied. The result shows that the combination of V C, vital gluten, emulsifier and α_amylase in proportion was more effective than single improver. The quality factors of the improved wheat flours meet the qua...