Abstract: Hot dough is often produced by experience and lack of scientific guidance in practice.We chose anti-tensile force, tensile time, anti-puncture force for the evaluation index and water temperature, water content, salt content as inspecting factors.The result indicated that hot dough had good textural properties under the condition of 85℃, water added 54% and salt added 1% through single factor experiment and orthogonal experimental design.It had practical guiding significance for the production and processing.