Abstract: In this paper,different proportions of sprouted wheat flour(SWF)(5%、10%、15%、20%和25%)were added to the plain flour respectively,and the influence of addition amount upon the properties of dough was investigated by using a rapid viscosity analyzer(RVA),a farinograph and an fxtensograph. The results showed that,with the addition of the sprouted wheat flour,the gelatinization properties of the flour were decreased rapidly,but the decreasing trend gradually decreased with the increase of adding amount;For the farinographic property,the parameters such as development time,stability time and farinograph quality number were decreasing,but the water absorption rate would not be decreosed significantly until the amount of sprouted wheat flour was more than 20%. Increasing the amount of sprouted wheat flour would be the extensibility of the dough,but prolonged wakening time would be slowed this trend,and the parameters such as stretching energy and maximum resistance would be increased slightly when the amount was 5%. In general,when adding 5% sprouted wheat flour,the pasting properties would be reduced,the stability time was in the range of the plain flour,and prolonged dough proofing time could increase the plasticity and elasticity.