Starch dough is a special type of dough that is made by mixing and kneading gelatinized starch as a binder with dry starch. Foods based on starch dough have a low and single nutrition and are not suitable for generous intake. Starch doughs which are compounded with other polymers attract more and more attention nowadays. Rheological properties are the most important method to characterize dough quality. There are relatively few studies on the rheological properties of starch doughs， and some of the mechanisms are still unclear. In this paper， the characterization methods of rheological properties of starch dough and the effects of exogenous additives including protein， hydrocolloid， lipid and salt on the rheological properties of starch dough were summarized and analyzed， and the existing deficiencies and problems in the research were summarized， which provide reference for the follow-up research.