Abstract:  Generally speaking,the impact was negative to the dough rheological parameters with increasing addition of defatted soybean flour(DFSF),because wheat gluten networks were destroyed by addition of soybean protein.It makes dough intensity and wheat protein quality to decline.Three of farinograph parameters and three of extensiongraph parameters have been significantly correlated with sensory evaluation score,such as:water absorption,development time,stability,energy,extensibility, and maximum resistance.The results showed that a small quantity addition of DFSF improves the quality of dough and noodle with 4% addition as an appropriate amount compared with 8%,12% and 16%.

Key words: defatted soybean flour(DFSF), flour, rheological properties of dough, soybean protein, noodle quality