Abstract:To enhance the nutritional quality of traditional handmade hollow dried noodles, this study examined the effects of adding 25%–45% whole black wheat flour on the flour"s pasting properties, dough rheology, and noodle quality. As the proportion of whole black wheat flour increased, the pasting viscosity of the blended flour decreased, and the retrogradation rate sped up. Rheological analyses showed that whole black wheat flour enhanced dough viscoelasticity. This may result from the interaction among dietary fiber, β-glucan, and other bioactive components. In the final noodles, higher substitution levels led to more water absorption and cooking loss. Breaking rate, hardness, chewiness, and breaking force all declined. X-ray diffraction (XRD) and scanning electron microscopy (SEM) showed that over 35% substitution disrupted the dough"s network structure and reduced starch crystallinity. Sensory evaluation found that noodles with 35% whole black wheat flour had the most uniform thickness and best textural palatability. Collectively, the optimal substitution level of whole black wheat flour was determined to be in the range of 30%～35%, which may serve as a practical reference for the development of whole black wheat handmade hollow dried noodles.