Abstract:The effects of yam flour on wheat flour processing characteristics and dried noodle quality was studied by falling value measuring instrument，gluten testing system，farinograph，dough extensigraph，texture analyser.The results showed that the yam flour can effect the processing characteristics of wheat flour and improve the quality of dried noodle.The physical and chemical indexes and dough quality of mixed powder fortified with yam flour had different degrees of change，the result showed that：the water absorption and softness，falling value，sedimentation value and draw ratio of dough increased，the dough formation time，stability time，evaluation value，maximum resistance to extension，extension energy and extension reduced，the protein content declined slightly，starch and ash content increased，at the same time，the cooking time，loss rate，hardness of dried noodle improved and water absorption，tensile force and viscosity decreased.And those things taken together，the addition of yam flour shouldn't be more than 9%.