Abstract: The objective of this study was to evaluate the effect of fermented liquid sourdough addition on the rheological properties of dough using dynamic rheometer and NMR analysis. The results showed that due to the influence of starch gelatinization,dough rheological properties were changed when heated. In the process of temperature scanning test,the sourdough addition respectively were 0%,10%,20%,30%,40%,50% and the corresponding starch gelatinization temperature respectively were: 63.35,61.36,57.21,54.22,54.89,52.82℃.The dynamic rheological experiment showed that increasing the sourdough addition would reduce the gelatinization temperature of starch in dough. The sourdough addition had significant effect on the storage modulus and loss modulus in frequency sweep tests. The more sourdough addition amount,the lower energy storage and energy dissipation modulus.According to the analysis and research of NMR,the peak area of T21 and T23 was relatively small,the maximum peak area was T22. T22 relaxation time could best represent the water holding capacity of dough and the water holding capacity would be weakened when the addition increased.