Abstract: The correlations among the properties of mixed powder, farinographical properties of dough, textural properties of fermented rice cake were analyzed by mixing the high gluten flour with rice flour, and adjusting the proportion of rice flour and pretein in the mixed powder in order to produce the fermented rice cake with good quality in this paper.The results showed that the correlation between the protein content in mixed powder and the specific volume was significant positive one.However, the correlation between the protein content in mixed powder and the chewiness displayed the significant negtive one. Amylopectin content had a impact on fermented rice cake, the correlation between the amylopectin content and chewiness displayed the significant positive one.When the rice flour content was 70%, fermented rice cake had the best value of specific volume and texture properties were well.The article could provide a theoretical basis for subsequent experiments of fermented rice cake.