Abstract:The effects of fermentation with mixed strains on the texture characteristics of highland barley dough were studied.Highland barley flour and high gluten wheat flour were fermented with mixed strains，and the optimal strain combination was determined with pH and gas holding capacity as indicators.With hardness and elasticity as indicators，single factor experiments were carried out to study the effects of fermentation time，strain addition amount，strain proportion，and highland barley flour addition amount on the dough characteristics.The orthogonal test was conducted to optimize the fermentation process.The results showed that fermentation of highland barley flour added at 30% with highly active dry yeast and Lactobacillus plantarum（3∶2）at an inoculation amount of 2.5% for 2.0 h had the best performance.The dough produced under these conditions had good elasticity，low hardness，fermented aroma and strong highland barley flavor，being suitable for baking products.