Abstract: In this paper,effects of inoculated fermentation on physicochemical characteristics of Yinmi flour and cooking qualities and tensile and TPA properties of rice noodles were studied.Results showed that the contents of crude protein,crude fat and total starch significantly declined( p < 0.05),while the amylose content of Yinmi flour significantly increased by the fermentation( p < 0.05).The solubility,swelling power and water uptake of Yinmi flour significantly declined( p < 0.05).Compared with original rice,the structure and crystal type of Yinmi flour didn't change,while the crystallinity declined.The broken ratio and loss ratio of Yinmi rice noodles significantly reduced( p < 0.05),but the tensile length had a significant increase( p < 0.05),and the quality of rice noodles had improved.It is concluded from inoculated fermentation Yinmi flour is more suitable for the rice noodles production than original rice flour.