Abstract: In order to explore the effect of cassava starch and wheat gluten on moisturizing cooked noodle, the experiments were conducted to study the effect of cassava starch and wheat gluten on wet gluten content, pasting properties and syneresis rate.Through the single factor, the optimal ratio of cassava starch and gluten was obtained based on noodle texture characteristics and sensory evaluation.The results showed that proper addition of cassava starch could reduce wet gluten content and syneresis rate, and improve pasting properties and quality of noodles. Proper addition of wheat gluten could increase wet gluten content and noodle quality, but it had little influence on syneresis rate and pasting properties. When addition of cassava starch and gluten was 5% and 2% respectively, noodles texture properties and sensory evaluation ( 90) were optimal.