Abstract:Rice bran dough was prepared with xylanase，rice bran，high-gluten flour，etc.This dough passed tests for the tensile properties，morphological properties assessed by scanning electron microscopy，and dynamic rheology properties，etc.These characteristic tests were applied to study the effects of xylanase addition on the fermentation-induced properties of the rice bran dough.The study concluded that with increasing xylanase，water absorption，formation time，and stability time of the rice bran dough showed downward trends，and degree of weakening showed an increasing trend.When 20 or 40 mg/kg of xylanase was added，the gluten structure of the rice bran dough was broken and uneven.When 60 mg/kg was added，the gluten was virtually unbroken，and thicknesses varied and intertwined.When 80 mg/kg was added，the gluten structure was occasionally broken and uneven.When 60 mg/kg xylanase was added，the elastic modulus and viscosity modulus of rice bran dough were maximized，loss angle was minimized，fermentation volume was maximized，and the best core pore structure was observed.Modulating the amount of xylanase allows fermentation of rice bran dough with better viscoelasticity，lower hardness，and best fermentation performance.