Abstract: To investigate the effects of different amounts of flaxseed dry degumming powder on the quality of sesame paste, sesame and flaxseed dry degumming powder (0% to 10%) were co-ground to investigate the changes in the nutritional basic composition, fatty acid composition, lignan content, appearance, centrifugal oil yield, texture properties, particle size, and rheological properties of sesame pastes. The results showed that with the increase of the proportion of flaxseed dry degumming powder, the brightness of the sesame paste and the content of moisture, total sugar, lignan, and α-linolenic acid significantly increased, and the hardness, chewiness, gumminess, and adhesiveness of the sesame paste were also improved, while the centrifugal oil yield was reduced (P<0.05). Rheological results showed that all sesame paste samples showed shear thinning pseudoplasticity, and the samples with added flaxseed dry degumming powder had a higher apparent viscosity. The results of sensory evaluation showed that the sensory scores of sesame pastes were maintained at a high level when the addition level of dry degummed linseed powder was ≤6%. Comprehensive quality analysis concluded that the addition of 6% was the optimal amount of flaxseed dry degumming powder, at this time the nutritional components and stability of sesame paste had been improved, the texture characteristics had been improved, indicating that the flaxseed dry degumming powder had a good value in the application of sauce products. The research results provide a theoretical basis for improving the full-value processing and utilization of flaxseed and expanding the application of flaxseed dry degumming powder in the food industry.