Abstract:In this study，proteases（alkaline protease，complex protease，and neutral protease）were used to treat gluten and add it to noodles. The effects of modified gluten on water absorption，dry matter loss，texture properties，color，and sensory properties of noodles were systematically evaluated. The results showed that modified gluten by enzymatic hydrolysis had certain effects on water absorption and dry matter loss of noodles，and the effect of alkaline protease was the most significant（p＜0.05）. At the same time，the adhesiveness，hardness，elasticity，and resilience of noodles were improved by the modified gluten protein，and the sensory properties of noodles were improved，especially in the alkaline protease treatment group. However，neutral protease treatment of gluten had a negative effect on the brightness of noodles. In conclusion，protease-treated gluten had a positive effect on the quality characteristics，and modified gluten by enzymatic hydrolysis is expected to be used in the production of noodles.