Abstract:Mesophilic α-amylase was a kind of important food industrial enzymes. The activity of mesophilic αamylase as determined by DNS method was found to be （4 068±24） U/g at pH 5.6 and 60 ℃.Next， partial properties of mesophilic α-amylase such as its optimal temperature， optimal pH， were investigated. The opti－ mal temperature and pH of the mesophilic α-amylase were 60 ℃ and pH 5.6， respectively. Based on its partial characterization， the feasibility of application of mesophilic α-amylase as flour products additive was studied. The farinograph showed that as flour products additive its use could reduce dough forming time. Moreover， mesophilic α-amylase not only markedly improved the sensory score of noodles， it also led to an increase in the chewingness of noodles. The added amount ranged from 16 mL/100 kg to 32 mL/100 kg wheat flour among which the optimal addition was 24 mL/100 kg wheat flour.