Abstract:Sodium carbonate， sodium chloride， and xanthan gum were used as noodle improvers in this experi－ ment， in order to explore the optimum parameters of hull-less barley noodles quality improvement. Wheat flour and hull-less barley flour were the main raw materials in the experiment. When hull-less barley flour substitut－ ing 40 % of wheat flour， the gluten 5.4 % was added to supplement the gluten protein missing from the hull-less barley flour. Cooking properties， texture and sensory quality of hull-less barley noodles were measured. The re－ sults showed that the optimal process parameters were obtained as following， 0.3 % sodium carbonate， 1.0 % sodium chloride and 0.3 % xanthan gum.