Abstract:The starch of the dough system compounded with different additions of jackfruit seed flour （0%，5%，10%，15% and 20%） was studied in terms of particle size distribution，solubility，swelling degree，gel properties，iodine binding capacity，pasting properties，thermal properties，long-range and short-range order in this paper. The results showed that compared with the wheat dough without jackfruit seed meal，the starch in the dough system had increases in initial pasting temperature，peak pasting temperature and thermal stability and a decrease in crystallinity. The amount of straight chain starch in the dough system increased with increasing addition of jackfruit seed flour. Moreover，a new gel structure was formed by the interaction of the blended starch，with a hardness of 314.451 g increasing from 226.741 g. The attenuation and retrogradation values of the blended starch decreased after pasting.