Proteins are not only sources of amino acids, but because of their polymeric nature, their presence directly influences the rheological characteristics of the food, which makes it more acceptable to the consumer. A protein can have a high nutritional quality and yet not possess functional properties suitable for incorporation in a particular food system or process. The functionality of proteins is therefore of great technological importance, and there is a great interest to gain insight into the mechanisms involved in the functionality itself, in order to be able to modify them and extend their range of applicability. Several physical chemical analyzes of each sample demonstrated that the product presents the most adequate protein characteristics to obtain a flour that is better adapted to the technology of baking and noodles. It was proposed the use of five flours from different cereals and tubercle (wheat, maize, barley, quinoa and potato), where a randomized single factor design was applied. The parameters that were used as indicators of the adaptation of the flour for baking technology and noodles were the solvent retention capacity and the determination of disulfide and sulfhydryl groups. The main objective of the present research is to study the functional properties of flour proteins of different products in order to intend their use for baking and noodles