Objective This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough.Methods Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. Results Under the conditions of a lactic acid bacteria suspension concentration of 3×10⁷ CFU/mL, a fermentation time of 18 h, and a fermentation temperature of 39 ℃, the texture and cooking properties of the dough reach their optimal state when modified whole corn flour and unmodified whole corn flour are blended at a ratio of 6∶4. At this point, the hardness of the fermented whole corn flour dough is minimized, measuring only 7.63 N.Conclusion Lactic acid bacteria fermentation can effectively enhance the processing properties of extruded whole corn flour and optimize its dough texture and cooking properties..