Abstract: This study explored the effect of different pressure steam steaming noodles, compared and analyzed the properties of noodles by the different pressure steam treatment.Sensory evaluation and texture analysis was used to evaluate the effect of steaming noodles gelatinization.It showed that as the steam pressure rised, sensory score increased initially and then decreased.In a certain range of pressure steam, the score of hardness, viscosity and elastic of noodles increased with the pressure increase.Put the gelatinized noodles in 80 ℃ hot air drying 90min, then observed the microscopic structure of dry noodles section by SEM.The results showed that a certain range of pressure steam promoted noodles gelatinizing, changed the textural properties of noodle and promoted the noodles puffing.