15 kinds of amino acids of gluten from flour dough added to proper quantifies glucose oxidase were higher than counter group except for argine by liguid chromatography method. The results determined by FT-Raman and confocal Raman technology showed that protein in the gluten was peroxided when the over - dose glucose oxidase was added, as a result, the products' quality would be worsening. The results determined by scanning the electronic microscopic indicated that the bulking property of the gluten in the flour dough was improved when proper q...