Low　field　nuclear　magnetic　resonance　(NMR)　was　used　to　study　the　effect　of　different　contents　and　types　of　resistant　starch　(RS)　on　dough　quality.　Inverse　recovery　(IR)　sequence　was　used　to　acquire　the　sample＇s　NMR　relaxation　data　during　dough　proofing.　Firmness　and　stickiness　were　measured　by　a　Texture　Analyzer.　An　increasing　trend　of　firmness　and　stickiness　was　observed　as　the　content　of　resistant　starch　was　increased　in　the　dough.　Data　showed　the　appropriate　RS　content　of　adding　was　5%(g/g).　From　magnetic　resonance　image(MRI),　the　moisture　migration　and　distribution　were　quite　uniform　after　1　similar　to　2h　proofing　during　proofing　process.　This　study　showed　the　advantage　of　NMR　technology,　and　this　method　could　be　used　for　the　development　of　dough-based　products　containing　RS　in　food　industry.