Abstract: The rheological properties of wheat flour No.1 and No.2 dough were determined respectively,which was added with different finenesses Rhizoma polygonti powder(100 < φ < 180 mesh and φ > 180 mesh) on different amount levels. Results showed that with the increase of addition amount of Rhizoma polygonti powder,stability time and extensibility of wheat flour No.1 dough shorten gradually,water absorption descends as well,but resistance and weakness of 12 min increase. However all this indexes do not show obvious changes when the addition amount is below 3.0%. As adding rhizoma polygonti powder of φ > 180 mesh into wheat flour No.2 dough,with increase of amount,stability time of the dough extends,resistance enhances,but water absorption descends gradually and weakness of 12 min keep steady,and thus qualities of wheat flour dough are improved. When the addition amount is 3.0%,stability time prolongs by 24.4%,weakness of 12 min decreases slightly,and extensibility remains stable. Addition of 3.0% Rhizoma polygonti powder of φ > 180 mesh is optimal for No.2 dough.

Key words: Rhizoma polygonti, dough, rheological property, fineness, health function