Noodles　were　prepared　using　wheat　flour　supplemented　with　1%,　3%,　and　5%　grape　seed　power　(GSP).　The　farinograph　properties　of　wheat　flour,　the　textural　properties　of　the　dough,　and　thermal　properties　of　the　gluten　were　determined.　The　microstructure　was　analyzed　by　scanning　electron　and　atomic　force　microscopy,　and　the　effects　of　the　addition　of　GSP　on　the　physicochemical　and　structural　properties　(free　sulfhydryl　content,　surface　hydrophobic　region,　and　secondary　structure)　of　wheat　gluten　protein　were　analyzed.　1%　GSP　promoted　the　aggregation　of　gluten　proteins　by　promoting　hydrophobic　interactions　and　hydrogen　bonding,　thus　enhanced　the　noodle　quality.　Whereas,　3%　and　5%　GSP　addition　disrupted　the　disulfide　bonds　between　gluten　protein　molecules　and　formed　macromolecular　aggregates　linked　to　gluten　proteins　through　non-covalent　bonds　and　hydrophobic　interactions,　which　prevented　the　formation　of　the　gluten　protein　reticulation　structure.　Our　study　emphasized　the　interaction　between　wheat　proteins　and　GSP　in　noodle　making　dough.