Three wheat varieties with different gluten strength were used to study the effect of wheat flour lipids on rheological characteristics of dough. The result showed: (1) Defatting (decreased) flour (sedimitation) value and falling number, increased flour whiteness. (2) As to wheat varieties lumai14 and 01-35, max resistance, area and viscoelastic ratio of extensogram increased, extensibility (decreased) by (defatting); but variety PH3259 showed reverse trend. (3) Stickiness, cohesiveness and work of adhesion of dough of three wheat cultivars (varieties) (decreased) by (defatting). (4) There were no (significant) difference between control flour and reconstituted flour on rheological characteristics of dough.