In this study, wheat flour with different gluten strength were dry-blended with UGA-TP. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. The results showed that the indicators of samples added with UGA-TP were significantly different from those of the control samples. For example, the water absorption of flour increased, the dough development time and stability time extended because of the addition of UGA-TP. When face up to 45 min, 90 min, 135 min, the tensile resistance, the stretching area, tensile ratio of weak flour and plain flour were dough increased. On the contrary, extension of dough was decreased. The data showed that the weak folur dough was most affected. Mainly as the water absorption increased by 2.9%, formation time increased by 8.7min, and stabilization time of dough increased by 19.2 min. Face up to 45 min as an example, the stretching area of the weak flour increased to 134 cm2 from 76 cm2, the tensile resistance increased to 645 BU from 300 BU, the tensile ratio increased to 4.9 from 2.1, the extensibility reduced from 142 to 131. In summary,the processing properties of different gluten wheat added with UGA-TP were improved in which the weak flour showed a great influence.% 将超绿活性茶粉（Ultra-green Active Tea Powder，UGA-TP）添加到低筋粉、中筋粉、高筋粉中，加水形成小麦粉面团，利用粉质仪、拉伸仪测定含超绿活性茶粉的不同筋度小麦粉面团流变学特性。研究结果表明：超绿活性茶粉的添加可以提高小麦粉面团吸水率、面团形成时间和面团稳定时间，含茶低筋粉和中筋粉面团与空白面团样品相比，在醒发时间45、90、135 min 时，拉伸曲线面积、拉伸阻力、拉伸比例显著增加，延伸度显著下降；其中超绿活性茶粉对低筋粉的影响最大，主要表现为添加超绿活性茶粉后，低筋粉面团吸水率显著增大2.9%，面团形成时间显著增加8.7 min，面团稳定时间显著增加19.2 min；以醒发45 min 为例，拉伸曲线面积从76 cm2显著增大到134 cm2，拉伸阻力从300 BU 显著增大到645 BU，拉伸比例从2.1显著增大到4.9，延伸度从142显著下降到131。综合得出超绿活性茶粉的添加对不同筋度小麦粉的加工性能均有改善效果，其中对低筋小麦粉改善的效果最大。
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