Abstract: In this paper,the influence of guar gum 0(control group),(0.3%,0.6%,0.9%,1.2% and 1.5%)on the textural and rheological properties of the mixed dough with 35% potato content were investigated. The results showed that the modified dough was a pseudoplastic fluid with shear thinning characteristics. The addition of guar gum could reduce the hardness of dough,improve the tensile properties,increase the modulus of elasticity and viscosity,reduce the tangent value of loss angle,strain value and creep compliance,increase the content of high polymer in dough and the degree of polymerization. Among them,the mixed dough with 0.9% guar gum had a moderate hardness and the largest tensile distance. The elastic modulus and viscosity modulus were close to the control group with good viscoelasticity. The strain value,creep change rate and creep compliance were the least,indicating that the dough has high internal strength and strong resistance to deformation under the action of external forces. The creep recovery rate and resilience flexibility of dough were the highest,and the dough had strong recovery ability after removing external forces. Therefore,the mixed dough with 0.9% guar gum was suitable for potato staple products.