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For the improvement of the nutritive value of extruded noodles, soybean flour(SF) was mixed with whit flour. The effects of the addition of SF on the viscosity of wheat flour and the quality of cooked noodles were evaluated. As the proportion of SF addition was increased, the viscosity of composite flour was decreased. And so were the texture and cooking quality of noodles. To improve noodle-making characteristics of extruded noodles with 10% SF, Na-alginate, Na-carboxymethyl cellulose, guar gum, crude gluten and xanthan gum were added. Then, the noodlemaking characteristics were examined. The viscosity increased with the incise in the concentration of additives and xanthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0 %, Na-carboxyrnethyl cellulose 2.0 %, guar gum 2.0 %, xanthan gum 1.0% was similar to that of whit flour noodles The results of sensory test(color and texture) was coincidal with the results of instrumental tests.
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