Abstract:To investigate the effects of four phosphates at different addition levels on the rheological properties of dough and the quality of fresh wet noodles，phosphate salts were added to wheat flour at levels of 0，1，2，3，and 4 g/kg （calculated as phosphate radical） to prepare blended flours. The rheological properties of the dough were measured using a farinograph，an extensograph，and a rapid visco analyzer，and the textural properties of fresh wet noodles were measured using a texture analyzer. The results showed that sodium tripolyphosphate and sodium hexametaphosphate significantly increased the water absorption capacity of dough. Both sodium tripolyphosphate and sodium hexametaphosphate extended the formation time and improved the stability of dough，while reducing the gelatinization temperature and enhancing the dough elasticity and toughness. Monocalcium phosphate improved the dough stability at low addition levels but shortened the stability time at high addition levels. Tricalcium phosphate had minimal effects on the rheological properties of dough but significantly improved the stretching properties of dough at low addition levels. Regarding the quality of fresh wet noodles，the addition of sodium tripolyphosphate and sodium hexametaphosphate significantly enhanced the water absorption and elasticity of the noodles and reduced the cooking loss，with the best effect observed at an addition level of 4 g/kg. Tricalcium phosphate decreased the hardness of the noodles and increased the cooking loss. Both monocalcium phosphate and tricalcium phosphate increased the cooking loss. In conclusion，the appropriate addition of sodium tripolyphosphate and sodium hexametaphosphate significantly improved the rheological properties of dough and enhanced the water absorption，elasticity，and textural properties of fresh wet noodles.