Abstract: The Sodium alginate, carboxyl methyl cellulose, xanthan gum and carrageenan were studied in order to illustrate the effects of the thickeners on the mechanical properties and cooking quality of dried noodles. The correlation of mechanical properties between dried noodles and cooked noodles was also analyzed. The results showed that: when adding 0.2% carboxyl methyl cellulose, the amplitude of elasticity modulus was the largest; and when adding 0.3% xanthan gum, the amplitude of resistance to bend was the largest; the elasticity modulus and fracture stress of dried noodles decreased with the adding of Sodium alginate, the displacement of fracture kept unchanged basically; the elasticity modulus and resistance to bending of dried noodles decreased with the adding of carrageenan. The correlation coefficient of regression model based cooking quality of elasticity modulus and fissure displacement of dried noodles was more than 0.92, the elasticity modulus and fissure displacement of fine dried noodles could reflect the indexes such as hardness, elasticity, cohesiveness, resilience and chewiness of cooked noodles synthetically.