In order to explore the effects of different simulated oral processing methods and different α-amylase additions on the bolus characteristics and in vitro starch digestion， ready-to-eat whole wheat crispbreads were used as an experiment. The effects of cutting and mixed artificial saliva (CA)， cutting with blending and mixed artificial saliva (CBA)， cutting with grinding and mixed artificial saliva (CGA) and different α-amylase contents in artificial saliva on the bolus characteristics and in vitro starch digestibility of whole wheat crispbreads after chewing were studied. Using human oral chewing method (HM) as a control， principal component analysis was applied to screen for in vitro simulated starch digestion suitable for crisp products. The results showed that the hardness (17.44~32.99 N)， adhesiveness (122.29~317.30 g·s) of the bolus of CBA and CGA treatments were lower than HM treatment. While the particle size of the bolus was higher in SSF group (105.08~273.89 μm， 290.02~801.69 μm) than human chewing (315.19 μm， 764.08 μm)， but the particle size tended to decrease with the increase of α-amylase addition. The final starch hydrolysis rates of CBA， CGA and HM treatments were significantly higher than CA treatment， with CBA treatment fitting more closely to HM treatment. Both mechanical damage and salivary α-amylase content affected bolus characteristics and the starch digestion kinetics. In addition， the SSFH group of CBA treatment was shown to be used as a pretreatment in simulating starch digestion in crisp foods based on principal component analysis.