Dietary fiber has a very important physiological role as a polysaccharide. Insufficient intake will increase the incidence of chronic diseases such as obesity, diabetes and heart disease. In recent years, the supplemental addition of dietary fiber in staple foods and snack foods has become an important consumer demand. The addition of bran dietary fiber, soybean dietary fiber and potato dietary fiber in pasta products has been reported, and its content has become one of the important indicators to measure the nutritional quality of products. In addition, the influence of dietary fiber addition on the sensory and physical properties of food has also received much research attention. Appropriate dietary fiber addition can significantly improve the dough's silty properties and improve its processing properties, such as delaying the rate of bread aging, enhancing the elasticity and chewiness of the noodles, and improving the hardness and mouthfeel of the biscuits. The amount of dietary fiber added in food and its improvement on product quality depend largely on its physical and chemical properties. It has been widely recognized that the application quality of dietary fiber has been improved by modification. At present, the physical modification of dietary fiber is mainly based on ultrafine pulverization, ultra-high pressure and extrusion, and the effect of high temperature treatment on dietary fiber quality is rarely reported.