Abstract:White rot fungi were used to ferment wheat bran fiber，and the fermentation product were added to flour.The effects of the addition of fermentation product on the particle size of the dough pieces，the rheological properties and the brightness of dough，the properties of noodle cooking and texture were investigated.The results showed that after the product of wheat bran fiber fermented by white rot fungi were added to flour，the mass percentage of small dough pieces （d ＜1.5 mm）increased progressively；the optimal cooking time of noodles had no significant difference；the cooking loss rate decreased；the stretching distance decreased；and the adhesion，chewiness and resilience decreased.There was no significant difference in the particle size of the dough pieces between those mixed with the 3 day fermentation product and those mixed with the 7 day fermentation product；the elasticity of the dough sheet was relatively higher when the 3 day fermentation product was added；and the brightness value of the dough sheet was higher and the elasticity was relatively lower when the 7-day fermentation product was added.