Abstract: To explore the effect of the addition of raw potato flour on the characteristics of raw potato flour and wheat flour mixture, the tensile properties, stress relaxation characteristics, dynamic rheological properties, and starch of different added amounts of raw potato flour mixed dough were measured. Crystal type, relative crystallinity and microstructure were measured as well. The results showed that the addition of raw potato flour destroyed the construction of the gluten network structure, and reduced the viscoelasticity of the mixed flour dough. The stretching force and stretching distance of the mixed flour dough showed a significant downward trend (P< 0.05). Both damping coefficient and relaxation time showed a downward trend. With the increase of scanning frequency of the Dynamic Rheometer, the elastic modulus and viscous modulus of the mixed dough showed an upward trend, and the tan δ showed a first downward and then upward trend, which reached the minimum when the frequency was 4-7 Hz. At the same frequency, as the amount of raw potato flour increased, the elastic modulus and viscosity modulus of the mixed flour dough showed a downward trend, while tan δ showed an upward trend. When the amount of raw potato flour was 10%-15%, the hardness of the pectin chain in the potato cell wall and the higher relative crystallinity of the mixed flour dough increased the hardness of the dough, and the residual stress was greater than that of wheat flour dough. The addition induced the starch in the mixed flour dough present a B-type structure, and when the amount of raw potato flour was 15%-20%, the relative crystallinity reached the maximum. Meanwhile, the addition of raw potato flour diluted the gluten protein in the mixed flour system, affecting the order and continuity of the gluten network in the dough. In addition with the influence of raw potato flour on the mixing system, 15% is the most appropriate addition amount, where the mixed flour dough has better quality characteristics.