Abstract:The effects of transglutaminase addition at 0，0.6，1.2，1.8，2.4 and 3.0 U/g（based on the total mass of highland barley flour）on the texture and rheological properties of highland barley dough were investigated.The results showed that the addition of transglutaminase significantly increased the hardness，springiness，chewiness and cohesiveness of highland barley dough，and provide the bonding force needed for the extension of highland barley dough，making the internal structure of highland barley dough more stable.Meanwhile，the addition of transglutaminase enhanced the resistance of highland barley dough to external deformation，improved the resilience of the dough，and reduced the strength of highland barley gel.When the addition content of transglutaminase was 2.4 U/g，the hardness，springiness，chewiness，and cohesiveness of highland barley dough reached the maximum values，which were 769.47 g，0.22，39.41 g and 0.243，respectively.Moreover，the highland barley dough had the strongest resistance to external deformation when the addition content of transglutaminase was 2.4 U/g，the shape variable after relaxation was closest to the initial state，and the elastic recovery rate Je/Jmaxvalue reached 69.82%.Therefore，the addition of transglutaminase at 2.4 U/g can improve the inner structure of highland barley dough.