Abstract: Hand-extended noodles have high requirements for tensile property of dough, and lactic acid bacteria fermentation is slow and gentle, which has large potential in improving tensile property of dough. In order to investigate the effect of lactic acid bacteria fermentation on the dough tensile property, three kinds of lactic acid bacteria (Lactobacillus plantarum, Bifidobacterium lactis, Lactobacillus acidophilus) were selected as dough starters.Tensile properties of dough were chosen as indicators, and Simplex Centroid Design was conducted to study the optimum formulation of dough starters. The results showed that the optimal starter was composed of 64% of Lactobacillus plantarum, 16% of Bifidobacterium lactis and 20% of Lactobacillus acidophilus. After 4 hours of fermentation, the dough presented the greatest tensile property with tensile force of (94.48±1.12) g and tensile distance of (40.13±0.34) mm. The method could be further applied in the optimization of other mixed starters.