The effect of different dough improver（ enzyme preparation, antioxidants and phosphate） on the dough rheological properties was investigated by using farinograph and extensograph. The results show that: α-amylase, xylanase and ADA have a major impact on the flour farinograph properties; xylanase, ADA and Vc have a significant effect on the extensograph properties, and ADA has more influence. With the increase of α-amylase，xylanase and ADA, the stability time and the evaluation value of dough are in downward trend, while weakening degrees is in upward trend. With xylanase increase, the elongation tends to increase, while the stretching ratio and the maximum tensile resistance tend to decrease, and the variation range is large; with ADA and Vc increase, the change trends of extensibility, stretching ratio and the maximum tensile resistance are contrary compare with adding xylanase. Tetrasodium pyrophosphate and sodium tripolyphosphate have no significant effect on the extensograph properties, but have a significant effect on flour farinograph properties in a certain amount. Lipase has little effect on extensograph and farinograph properties.