Abstract: The rheological properties of dough with different addition amounts of millet flour and unhusked millet flour were investigated. The gelatinization degree and infrared spectral properties of different dough were also studied. The results showed that, with the increase of the addition amount of millet flours, the changes of the rheological storage modulus and loss modulus of the dough were found. The mechanical loss of dough first increased and then decreased. When millet flour was added to 15%, β-fold, irregular curl, and α-helix reached the lowest value, and β-turn angle reached the highest value; when millet flour was added to 20%, β-fold, irregular curl, and α-helix reached the minimum value, and β-turn reached the highest value. And the correlations of gelatinization with the added amount of millet flour, respectively. With the increase of the addition amounts of millet flour.