Abstract: To make full use of millet resources,improve the its content in flour products,increase the variety of noodle,the influence on the farinograph properties and tensile properties and pasting properties of flour were studied by adding extruded millet into wheat flour in different proportions,the quality of dried noodle making by the mixed flour was studied at the same time.The results showed that the farinograph properties,tensile properties,pasting properties of dough were improved with the increased amount of extruded millet. By adding extruded millet in right amount,the optimal cooking time of dried noodle reduced,and the elasticity and rigidity of dried noodle increased.In the testing condition,the farinograph properties and tensile properties and pasting properties of flour were comprehensively analyzed,the optimum adding amount of the extruded millet was 6% after the testing on the cooking property and break strength and shear force of the cooking dried noodle,the results could provide reference for the application of extruded millet in flour products.