We　studied　the　effect　of　the　addition　of　kelp　thick　liquid,　the　speed　and　time　of　kneading　dough　on　the　formation　of　gluten　network　structure　of　kelp　dough　by　using　the　low-field　nuclear　magnetic　resonance　(NMR)　and　its　imaging　technology　combined　with　environment　scanning　electron　microscope　(ESEM).　By　using　the　relaxation　time　T21　and　proton　density　M21　as　the　main　index,　the　process　of　kneading　dough　was　optimized.　The　optimum　conditions　for　the　process　of　kneading　dough　were　as　follows:　the　desired　ratio　of　the　mass　of　kelp　thick　liquid　and　flour　was　in　1:2,　the　speed　of　kneading　dough　was　190　r/min　and　the　time　of　kneading　dough　was　18　min.　This　study　gives　us　a　further　insight　into　how　kneading　dough　effects　the　formation　of　gluten　network　structure　of　kelp　dough.　©,　2014,　Chinese　Institute　of　Food　Science　and　Technology.　All　right　reserved.