Abstract: By adding potato flour with different addictive amount in wheat flour,the gluten characteristics,farinograph properties,thermal properties,cooking characteristics,texture characteristics,sensory evaluation and microstructure of noodle were measured to evaluate the effect of potato flour on the quality of wheat flour and noodle.The results showed that the gluten content decreased gradually with the added amount of potato flour.Weakening degree of dough increased,development time and stability time decreased with the addictive amount of potato flour increase,stability time decreased from 5.1 min to 0.8 min.Onset temperature To,end temperature TC of the dough was increased,peak temperature TPwas changed not obviously,the delta H of the dough decreased,delta H decreased from 257.56 J / g to 179.46 J / g,the thermal stability of the dough was declined.Hardness,springiness of the noodles was declined.The cooking loss and breaking rate of noodle were increased.Scanning electron microscopy showed that the surface of the noodles with the added amount of potato flour becomes loose,gluten fracture,starch particles were exposed outside of the gluten network structure.Combing the results of noodle suggested that the comprehensive quality of noodle was better when the addictive amount of potato flour under 20%.