Abstract:In order to develop the special staple food for diabetic nephropathy patients， with the wheat starch which commonly used in low protein staple food as the raw material， the chewiness and expansion degree of ex－truded noodles as the determined indicators， the effect of screw speed， water addition and screw temperature on the quality of extruded noodles were discussed through single factor experiment and response surface experi－ ments， and established the regression model of the extrusion cooking processing technology for low protein starch extruded noodles. The order of primary factors was： water addition ﹥ screw speed ﹥ screw temperature， and the optimal extrusion processes were achieved： Screw speed 93 r/min， water addition 31 %， and screw temperature 70 ℃. Under this condition， the chewiness and sensory scores of wheat starch extruded noodles [（3 908 ± 40） g， 73.65] was slightly lower than commercial pasta [（4 661 ± 61） g， 81.91]， the diameter（2.80 ± 0.05） mm] was slightly cruder than commercial pasta [（1.94 ± 0.02） mm]， so it basically didn't affectthe dietary habits of diabetic nephropathy patients.