Abstract:In this study，a Cyperus vulgaris whole powder was fermented using two different treatments，yeast powder and lactic acid bacteria yogurt with baking powder，to investigate changes in the powder structure and other properties.To determine the effect of the amount of fermenting agent on the structure and properties of the C.vulgaris powder，the fermented product was analyzed using the following：rapid viscosity analyzer，infrared spectrometer，X-ray diffractometer，differential scanning calorimeter，laser particle size analyzer，and scanning electron microscope.The experimental results showed that after two kinds of baking powder fermented the whole powder of Cyperus vulgaris at four dosages.As a result，the the whole powder particles of C.vulgaris were destroyed.The yeast powder fermentation treatment caused the following parameters to increase：crystallinity，gelatinization temperature，gelatinization enthalpy，viscosity，attenuation value，retrogradation value，and particle size.In the case of the other treatment-lactic acid bacteria yogurt with baking powder-the viscosity and attenuation value of the whole powder increased compared with the corresponding values from the original powder.The results of our study show that the optimal combinations for fermentation of C.vulgaris are 1∶80 yeast and 1∶40 lactic acid bacteria yogurt with baking powder.This result is expected to provide a useful reference in continued development of C.vulgaris products.