In order to investigate the effects of rice flour on the physical properties of wheat flour dough， six varieties of Heilongjiang japonica rice mixed with high gluten wheat flour were prepared， and the mixed flour dough was subjected to multi-faceted analysis of texture properties analysis(TPA)， stress relaxation analysis， and large deformation mechanical analysis such as gluten strength. The results showed that， with the increases of rice flour content， the hardness， elasticity and cohesion of rice-high gluten wheat mixed flour increased， while the adhesion and resilience decreased. The stress relaxation time of all groups except Longdao 9 showed an overall upward trend， which increased by 2.01， 2.23， 4.08， 2.06 s， and 3.3 s， respectively. With the increase of rice flour addition ratio， the stretch value and rebound value of the mixed flour dough decrease， and the strength of the dough increases. Because Longdao 9 is glutinous rice， the stretch value and rebound value increase， and the strength decreases.