Abstract:The texture analysis method was used to study the effects of different bran content on the texture characteristics of stewed noodles；comprehensive analyses of the characteristics of the mixed powder dough，water distribution，color，and microstructural changes in stewed noodles were conducted.The results showed that the water absorption，development time，and stability time of the dough increased by 6.00%，43.61% and 28.42%，respectively，and the weakening degree of protein showed an increasing trend.With the addition of bran，the tensile strength of the stewed noodles increased from 15.38 g to 20.33 g and the breaking distance reduced from 147.50 mm to 93.90 mm.Moreover，the hardness，adhesiveness and resilience increased by 59.06%，44.72% and 46.78%，respectively，and demonstrated a significant change when the bran content was 6%（P<0.05）.With an increase in bran content，the relaxation time（T22and T23）and whiteness of the stewed noodles decreased significantly，whereas the free water ratio（A23）increased significantly（P<0.05），and the microscopic cross-section became uneven and appeared relatively porous.The addition of bran affected the formation of the gluten network，and it was demonstrated that the properties of the stewed noodles with 4% bran were similar to those of stewed noodles without bran.