Abstract: The quality of steamed noodle was affected by the processing conditions essentially.In the study,the effect of mixing time,added water,added salt amount and resting time on the texture and sensory properties of the steamed noodle was investigated,based on which the orthogonal test was designed to optimize the processing conditions. And the microstructure of steamed noodle was investigated by Scanning electron microscopy technology( SEM). The results showed that the optimum conditions of steamed noodle was as follows: mixing time of 15 min,added water of 28%,added salt of 0.4%,resting time of10 min. Under these conditions,the sensory score of steamed noodle was 86.8 ± 0.80; hardness was( 7740.53 ± 76.88) g,chewiness was( 6628.19 ± 122.48) g.The SEM investigation showed that starch granules swelled after steaming,and the starch granules was immersed in the developed gluten network firmly.