The rheological properties of wheat gluten were studied under both small and large deformation and compared with those of the parent flours. The limiting strain of linear viscoelastic behaviour of gluten doughs, 3 x 10(-2), was an order of magnitude larger than that of the flour doughs, 10(-3). The role of starch in the lower limiting strain of flour doughs was indicated by the exponential decrease in the limiting strain of gluten-starch mixtures with greater quantities of starch. Large strain measurements showed gluten doughs possessed greater shear and elongational viscosities than flour doughs and these differences were greatest at lower shear and elongation rates (0.01 and 0.1 s(-1)). The larger viscosities of flour and gluten doughs at the low strain rates help to stabilise and prevent the collapse of gas bubbles during bread fermentation and baking. Increasing starch levels in gluten-starch mixtures, at either constant or optimal water levels, lowered the elongational viscosity. Dynamic measurements were, however, more sensitive to the level of water added to the gluten-starch mixtures. The storage modulus decreased with increasing starch levels when constant water levels were used to prepare the mixtures, but when optimal water levels were used the storage modulus increased. Gluten and starch are major contributors to the large and small strain rheological properties of flour doughs; however, gluten-starch mixtures were unable to duplicate exactly the rheological properties of flour doughs, indicating that other flour components such as pentosans, lipids and water soluble proteins also influence dough rheology.