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 1~2h 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.