Abstract: In this study,the effects of adding modified mung bean powder on the powder properties of the extruded mung bean-wheat blend,the rheological properties of the dough and the quality of the prepared noodles were studied. First,mung bean flour was treated by a twin-screw extruder,and then the extruded mung bean flour(EMB)with different conditions(10%~60%,w/w)was added to the wheat flour to make noodles. The powder properties of the mixed powder,the rheological properties of the dough and the texture characteristics of the noodles were analyzed by powder tensile tester,RVA viscometer,rheology and texture analyzer. The results indicated that,with the increasing of the amount of extruded modified mung bean powder,the formation time,stability time and farinograph quality index of mixed mung bean-wheat flour decreased sharply,the powdery properties of the mixed powder was significantly reduced. And comparing with wheat flour,the pasting temperature,peak viscosity,trough viscosity,final viscosity,breakdown and the setback value of the mixed flour showed a significant decrease trend. With the increasing of the amount of extruded modified mung bean powder,the G' and G″ of the mixed dough were gradually declined,which indicated the disruption of network structure of dough. For the extrusion-modified mung bean-wheat mixed noodles,as the extruded mung bean powder contents increasing(<40%),the water absorption and loss rate of dry matter increased gradually,while the values of hardness,elasticity,gumminess,chewiness,resilience and the overall sensory scores of cooked noodles reduced. However,when the added amount of extruded modified mung bean powder was ≤ 20%,the overall acceptability was close to wheat noodles. Eventually,pearson's correlation matrix exhibited that the addition of extruded mung bean flour,the farinographical and viscosity characteristics of mixed flour were significantly correlated with the quality of related noodles. In summary,the addition of extruded modified mung bean powder changed the characteristics of wheat dough and the quality of noodles,and the addition amount should not exceed 20%.