Abstract: Mung bean,buckwheat,sorghum,and adlay flours with substitution level of 25% were added into rice flour,respectively. The effects of coarse cereals on pasting,rheological,gel texture and microstructure of mixed flour were investigated using rapid viscosity analysis(RVA),dynamic rheometer,texture analyzer and scanning electron microscope(SME). The effects of coarse cereals on cooking and texture properties of extruded rice noodles were also studied. The results showed that the mixed flour enriched with buckwheat exhibited highest peak and final viscosity(4241 and 4705 cP),but that with adlay flour had the lowest peak viscosity and setback value(2438 and 1369 cP). The gel structure with addition of coarse cereals exhibited more pores,and the mixed flour gel with buckwheat had the highest hardness and elasticity value of 16.60 g and 0.89,respectively. The addition of coarse cereals increased expansion ratio,cooking loss,and broken rate of extruded rice noodles. The texture properties of extruded rice noodle enriched with buckwheat was similar to that of pure glutinous rice noodle,while adlay enriched rice noodles had worse texture characteristics(p<0.05). Using extrusion technology to develop extruded rice flour could not only improve the nutritional value of rice flour,but also promote the industrial development of traditional rice flour.