Abstract: In order to study the effects of different granularity ratios of wheat flour with the medium hardness on the quality of mixed flour and fresh wet noodles, this study used Zhoumai 27 wheat flour with 3 different medium granularities as raw materials. Six kinds of mixed flour (A、 B、 C、 D、 E、 F) were prepared according to different proportions. The basic physicochemical, farinograph and gelatinization properties of the mixed flour were analyzed followed by the production of fresh wet noodles. By measuring the texture, moisture distribution, cooking characteristics, sensory evaluation and other properties of noodles, the qualities of fresh wet noodles were evaluated. Finally, the correlation between the quality of mixed fresh wet noodle and dough characteristics was analyzed. The results showed that the sensory score of noodles was significantly positively correlated with dough stabilization time, flour gluten index, and noodle elasticity. The whiteness value and damaged starch content of powder D were the highest, and there was no significant difference in the crude protein content of each mixed flour, nor the gelatinization characteristics; although the cooking loss rate of noodles made of powder B and D was slightly higher than the others, the powder quality index of raw materials was better, the noodle tensile property was good, the content of bound water in noodles was higher, and the sensory evaluation score was higher.