In order to study the effect of different starch on dough, several different kinds of starch and gluten were mixed to form simulated dough. The characteristics of mixed powder gelatinization, rheological properties, simulated dough moisture distribution, microstructure and quality characteristics of prepared bread were analyzed, so as to explore the effect of different types of starch on dough. The results showed that the gelatinization temperature of simulated dough system decreased, the gelatinization viscosity of potato starch and legume starch was higher, and the hardness and chewiness of pea starch simulated dough system were higher. The storage modulus (G′) and loss modulus (G″) of several kinds of starch simulated dough were all larger than that of ordinary dough, and the gluten network in the simulated dough system was not well formed. The hardness, elasticity, tackiness, chewiness and recoverability of the bread were greater than those of ordinary bread. The hardness, elasticity, cohesion, chewiness and recoverability of the bread were all higher than those of ordinary bread. In summary, in addition to wheat starch, the bread made of the potato starch simulated dough is closer to the ordinary bread, the sensory quality of the quality of slightly less than other simulation system, and tapioca starch and bean starch simulation dough and bread quality are poor.