［［Objective ］］ This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties,bread quality and anti -digestion properties.［［Methods ］］ The honeysuckle pollen was added to wheat flour at 0%,1%,2%,3%,4%,5% to make bread.The changes of the flour properties,gelatinization properties,bread volume,texture,sensory evaluation,health indexes and in vitro digestion characteristics of the mixed powder were then studied.［［Results］］ Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90% to 72.10%,and the gelatinization temperature of the mixed powder was significantly increased (P<0.05);When the amount of honeysuckle pollen added does not exceed 2%,the specific volume,elasticity and hardness of bread were not significantly affected,and the sensory score reached the highest value when the addition amount of the pollens was 2%.Moreover,the content of resistant starch in bread was significantly increased with the addition of the pollens (P<0.05).［［Conclusion ］］ Adding honeysuckle pollen to bread can improve its quality,enrich its nutritional content,and enhance its digestive resistance.