Abstract:Wheat flour was used as raw material，the effect of quinoa flour on farinograph and pasting properties of mix flour，tensile properties of dough and the quality of noodles was investigated.The result showed that the gelatinization temperature，the value of peak viscosity，valley viscosity，final viscosity，breakdown and setback decreased with increasing addition of quinoa flour，the water absorption and strength of the dough increased，the dough stretching energy and extensibility deceased，cooking loss，breaking rate，hardness and chewiness of quinoa noodles increased，while springiness of noodles decreased gradually.Replacing the flour with quinoa flour would reduced the processing properties of the dough and the quality of the noodles.