Abstract:The effect of the different additives on the quality properties of potato fresh wet noodles were evaluated in terms of the rheological property，texture property and sensory quality.Whole potato flour and high gluten wheat flour were used as raw materials.The results showed that wheat gluten，xanthan gum and complex phosphate improved the rheological properties of the dough and the quality of the noodles.The results shoued that wheat qluten，xanthan gum and complex phosphate improved the rheological properties of the dough and the quality of the noodles.The optimum formula for improving the quality of potato fresh wet noodle was wheat gluten 8%，xanthan gum 0.6% and compound phosphate 0.4%.