Abstract: This study explored the combined effects of Auricularia auricula Polysaccharide addition and resting time on dough physicochemical properties, moisture status, and structural characteristics. Auricularia auricula polysaccharides at different concentrations (0%, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%) were added to wheat dough, and the dough was rested for different durations (0, 20, 40 min). By determining the dough's rheological properties, Fourier Transform Infrared Spectroscopy (FTIR), free sulfhydryl groups, surface hydrophobicity, moisture distribution, intermolecular forces, and microstructure, the study analyzed the combined effect of Auricularia auricula polysaccharides and resting time on the changes in gluten protein and moisture of wheat dough.The results showed that when the dough was rested for 20 min, the addition of 0.7% Auricularia auricula polysaccharides increased the dough's hardness, chewiness, and extensibility, strengthened the internal structure of the dough, and improved its viscoelasticity. At this point, the lowest content of free sulfhydryl groups and surface hydrophobicity in the dough indicated the formation of a dense internal structure. The dough combined fully with water, which promoted the establishment of ionic bond and hydrogen bond networks, reduced hydrophobic interactions, enhanced the water-holding capacity of the dough, and led to the orderly arrangement of its internal structure. The results of scanning electron microscopy (SEM) showed that this combined effect resulted in a fine gluten protein structure that bound tightly to moisture and exhibited the strongest continuity. Auricularia auricula polysaccharides significantly improved the dough quality.This study provides a theoretical basis for the application of Auricularia auricula polysaccharides in wheat-based products and is of great significance for improving the quality of wheat-based products.