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For the improvement of the nutritive value of extruded noodles, dry soymilk residue flour (DSRF) was mixed with whit flour. The effects of the addition of DSRF on the viscosity of whit flour and the quality of cooked noodles were evaluated. As the proportion of D6RF addition was increased, the viscosity of composite flour was decreased. And so were the texture and cooking quality of noodles. To improve noodle-mating characteristics of extruded noodles with 10% D6RF, Na-alginate, Na-carboxymethyl cellulose, guar gum, crude gluten and xanthan gum were added. Then, the noodle-making characteristics were examined. The viscosity increased with the increase in the concentration of additives and xanthan gum was the most effective. The texture of noodles supplemented by Na-alginate 2.0%, Na-carboxymethyl cellulose 2.0%, guar gum 2.0%, xanthan gum 1.0% was similar to that of wheat flour noodles. The results of sensory test (color and texture) was coincidal with the results of instumental tests.
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