Abstract: In order to study the effect of the addition of nutritious aleurone flour on protein aggregation characteristics in dough and the effect of different proportions of aleurone flour on the quality of dried noodles, different aleurone flour with varied ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50) were used as the materials to make dried noodles. The results showed that the water absorption of aleurone dried noodles first decreased and then increased with the optimal cooking time, and the cooking lose rate increased significantly with the increase of the aleurone flour addition. In addition, when the addition amount of aleurone flour was more than 30/70, more noodles were broken with the increase of the addition amount. The ultrastructure of the dried noodles showed that the wall section was embedded with a large number of fiber structures. Tensile properties and total texture properties of cooked noodles were measured with texture profile analysis. Compared with the dried noodles without aleurone flour, with the increase of the aleurone flour addition amount, the breaking distance and elasticity significantly reduced, the hardness and chewiness increased. The dried noodles were ground into powder and screened for color determination. Compared with normal noodles, with the increase of the addition amount of aleurone flour, the L^* value decreased significantly, and the color of the dried noodles gradually turned yellow and dark. Hence, the addition of aleurone flour has a significant impact on the sensory quality of the dried noodles. The protein extractability of dough was determined by high performance liquid chromatography and showed that with the addition of aleurone flour, the gliadin aggregated gradually and the glutenin depolymerized. Moreover, free SH content in dough increased significantly. The change of protein extractability reflected the regular pattern of protein aggregation in dough. The protein aggregation characteristics in dough affects the quality of dried noodles. Compared with the noodles without aleurone flour, the quality of the aleurone noodles decreased. The change of protein aggregation in dough can be used to explain the change of the quality of the dried noodles with the increase of the aleurone flour.