The exopolysaccharides produced from Weissella lactobacillus and lactobacillus brevis were extracted and dried, which were mixed with wheat flour in 0.2% of the exopolysaccharides. The farinograph properties and extensograph properties of the samples, with and without the extensograph, were determined to research the effect of exopolysaccharides on the two properties. The results showed that the two kinds of lactic acid bacteria exopolysaccharides could improve the rheological property, water absorption, resilience, strength and gas holding of the dough; Weissella Lactobacillus exopolysaccharides could increased dough extensibility, while lactobacillus brevis exopolysaccharides decrease that. Both of them can be applied to the different kind of flour products.