Abstract:Using potato flakes as raw material to produce noodles can strengthen nutrition and rich variety of noodles， which is an important development direction for potato product used as staple food. However it is diffi－ cult to prepare potato noodle by potato flakes alone due to the lack of gluten protein， while potato flakes propor－ tion is lower than 30 % for preparing potato noodles at present. In this paper， the processing technology and quality of potato noodles with higher potato flakes proportion（40 %） were investigated. The results indicated the optimum conditions for preparing potato noodle by using 100 g mixed flours were that water 44 mL， fermentation temperature 45 ℃， dough rest time 30 min， under this condition the broken rate of potato noodle was 0 % and sensory score reached 87.9. Compared with wheat noodle （containing 100 % wheat flour without potato flakes） prepared in the same conditions， potato noodle was prepared at a higher water temperature and displayed a shorter cooking time. The addition of potato flakes reduced the sensory qualities such as color， toughness， vis－ cosity and smoothness of noodles， but still possessed overall acceptability and commercial potential.