Abstract: To study the effect of potato flour on the quality of traditional wheat flour noodles, the basic physicochemical characteristics of raw potato flour and wheat flour, the hydration, gelatinization and farinograph properties of raw potato flour-wheat flour mixture, as well as texture profile analysis, extensograms properties and sensory evaluation of raw potato flour-wheat flour noodles were studied.The results showed that the addition of raw potato flour increased water absorption of the mixed flour, as well as gelatinization and viscosity when heated up.However, the farinograph property decreased, as well as the dough formation time and the stability time, rendering the worse dough stirring resistance.Moreover, noodles made of mixed flour performed higher transparency and presented fragrance of potatoes.When the addition of raw potato flour was 20%-30%, the taste value was higher than the others, but decreases occurred in the qualities of mixed noodles, such as hardness, elasticity, chewiness, breaking force, breaking distance, and sensory evaluation(e.g, appearance, palatability, toughness, stickiness).In conclusion, with the addition of 20%-30% raw potato flour, the noodles had higher sensory scores, and the texture and tensile properties of the noodles were not affected.