Abstract:The effects of Dendrobium officinale powder added at different levels in wheat flour on the gelatinization of starch，formation of gluten，rheological properties of dough，and baking performance of bread were investigated，with the aim of developing functional bread with D. officinale. The results indicated that with increase in addition of D. officinale powder，the water holding capacity of mixed flour increased significantly，and the peak viscosity and retrogradation value of starch decreased during starch gelatinization process. The content of disulfide bonds in dough and the yield of gluten decreased after the addition of D. officinale powder in wheat flour，and the specific volume of bread showed a trend of first increasing and then decreasing. Both the elastic modulus and viscous modulus of dough increased，while the extensibility of dough decreased after the addition.The baking performance of bread was affected by D. officinale powder. The compact and uniform microstructure of gluten was destroyed by over addition of D. officinale powder in dough，which increased the hardness and chewiness and decreased the palatability of bread. In a word，D. officinale powder changed the properties of dough and the baking performance of bread. The functional bread with acceptable sensory quality and rich in bioactive ingredients was produced by addition of 4%-6% D. officinale powder in wheat flour.