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The thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality. [ABSTRACT FROM AUTHOR]