Based on rice diversified application in staple food processing， we studied the rheological properties of rice-wheat flour mixture systematically. At first， high and low gluten flour powder with better quality was selected by farinograph， extensograph and amylograph. Then farinograph and extension characteristics of rice-wheat mixed powder system and its correlation with the composition of rice varieties were analyzed. The results showed that the effects of rice flour on high and low gluten wheat flour were different， and different varieties of rice flour on the rheological properties of wheat flour were different too. When rice flour were added in different proportions， disparate correlation was found between its composition and rice-wheat flour.