Highland barley flour was selected as the research object and mixed with medium gluten wheat flour in this study. The correlation analysis of highland barley powders with different addition amounts on damaged starch, farino graphical properties, pasting property, solvent retention capacity were studied. The results showed that: with the increase of the proportion of highland barley flour, the damaged starch increased significantly (P<0.05), and was negatively correlated with the falling number; the water absorption of dough increased with the addition of 85%, and the maximum water absorption reached 73.10%, the water absorption and weakening degree increased significantly (P<0.05); The effect of different additions of highland barley powders on the stabilization time of the mixed powder is not significant; Peak viscosity, minimum viscosity, final viscosity, attenuation value and rebirth value decreased significantly (P<0.05), the falling number is positively correlated with peak viscosity; lactic acid SRC was significantly reduced (P<0.05), and was positive correlation with wet gluten content; sodium carbonate SRC, sucrose SRC and water SRC increased significantly (P<0.05), significant positive correlation was found between damaged starch and sodium carbonate SRC, sucrose SRC was positively correlated with water absorption and protein , and water SRC was positively correlated with protein.