Abstract:According to the characteristics of potato flour which lacks gluten protein but is suitable for the development of gluten-free food，10% tapioca starch+6% rice hydrolyzed protein+1% salt was mixed with potato flour，and the production process of twin-screw extruded gluten-free potato flour was optimized by response surface test.The results showed that under the conditions of feeding speed of extruder 19.12 Hz，screw speed 20.52 Hz and temperature 75 ℃in zone II，the sensory evaluation score of the mixed potato noodles was the highest，and the color was good，which was close to the market wheat noodles.With the increase of freezethaw times，the hardness，elasticity，adhesiveness and chewability of the mixed potato noodles，potato noodles and wheat noodles decreased，the water absorption decreased gradually，and the breaking rate increased gradually，but the quality change degree of the mixed flour noodles was better than that of the potato noodles，and slightly inferior to that of the wheat noodles.Due to aging of starch and denaturation of starch and protein caused by twin-screw extrusion，the elasticity and hardness of the noodles were close to that of wheat flour noodles，but the chewability was greater than that of wheat flour noodles during storage.