Abstract:To explore the changes in starch particles and structure of wheat flour dough during fermentation，commercially available wheat flour was used as raw material，and the ratio of flour and water was 2∶1 （g/mL）.The pH meter，ultraviolet spectrophotometer，and microscope were used to detect the pH，starch particles，extractable protein content，dry and wet gluten content，and microstructure of the dough during fermentation （5，10，15，20，and 25 min）. The results showed that the dough became acidic during fermentation，and the pH value of the dough decreased first and then increased. The diameter of starch particles was gradually increased and reached the maximum at 20 min. The amount of water-soluble protein in the dough fluctuated，while the salt-soluble protein increased continuously. The gliadin content became low at first and then high，following another decrease. The SDS-soluble glutenin showed a trend from low content to high content. The diameter of starch particles was significantly correlated with pH value，light transmittance，and dry gluten content，and the correlation coefficients were-0.914，-0.935，and 0.910，respectively （p＜0.05）. With in 15-25 min of dough fermentation，the change in starch particles was the most obvious，and the gluten network was the easiest to form and stable，indicating the best time for wheat flour dough fermentation.