Abstract:As a traditional staple food in China，flour products face the challenge of having a monotonous nutritional structure，which needs further optimization.Tuber flour，rich in functional components such as dietary fiber，resistant starch，and polyphenols，can effectively improve the nutritional and functional properties of flour products.This review systematically summarized the mechanisms by which tuber flour influenced the rheological properties of composite dough and product quality，with a focus on the application of compound improvement and modification technologies to enhance processing adaptability.The potential nutritional functions，including improving digestive characteristics and reducing glycemic index，were also analyzed.Finally，in light of key industrialization challenges，future research directions were proposed to promote the innovative application and industrial upgrading of tuber flour in high-quality flour products.