Abstract:The effects of hemicellulose on the starch digestibility and texture quality of Mantou stored for different time periods were investigated. A texture analyzer was used to measure the hardness of Mantou，and the Englyst method was employed to examine the starch digestibility. The results showed that the hemicellulose with high molecular weight had stronger inhibitory effects on wheat starch digestibility（p<0.05）and the binding of wheat starch to iodine than the hemicellulose with low molecular weight. In addition，the hemicellulose with high molecular weight delayed starch aging in Mantou. Hemicellulose increased the proportion of bound water and reduced the proportion of free water（p<0.05）. After 14 days of storage，the hardness of Mantou in the high molecular weight hemicellulose（CBH-16%）group decreased by 25.92 N compared with that in the control group（p<0.05）. These results indicated that hemicellulose could reduce wheat starch digestibility while improving the texture of Mantou，serving as an ideal dietary fiber material for enhancing Mantou quality.