Abstract: Corn flour was mixed with wheat flour in different proportions to make corn-wheat blended flour fresh wet noodles. The rheological properties of blended flour dough,cooking and texture quality of noodles were measured,and the correlation of the quality of noodles and rheological properties of dough were also investigated. The results showed that,with the increasing of the proportion of corn flour,the water absorption rate,stability time,the evaluative value,extension energy,extensibility and maximal extension resistance of blended flour dough gradually declined,development time also declined,but degree of softening increased. Cooking loss ratio of noodles gradually increased,but hardness,gumminess,chewiness and force gradually declined. Referring to the national standards of wheat flour for making noodles and dried noodles,and considering the utilization rate of corn flour,it was concluded that the blended flour which the ratio of corn flour to wheat flour was 15:85 was suitable for making noodles.The rheological properties of corn-wheat blended flour dough were highly related to the cooking and texture quality of noodles,which could be used as an effective index to predict the quality of corn-wheat blended flour noodles.