Abstract:Changes in fresh noodles with different amount of water during storage were evaluated at the color changes，textural properties，tensile property，impact of cooking characteristics，microscopic changes of noodles through water distribution and electron microscope of noodles through water distribution and electron microscope methods，combined with sensory evaluation，making noodles get the optimum water addition.The result indicated that the amount of water on the effect of fresh noodles water distribution，water content of 35%could be made of gluten and starch particles more fully formed，which had the least influence on the hardness of noodles.Combined with sensory evaluation，adding 35%water could better improve the sensory quality of fresh noodles，such as apparent state，texture，viscosity and smoothness.