Abstract: Noodle doughs are the dough pellets produced during the mixing process of noodles, and their qualities can significantly influence noodle quality. Therefore, in this study, the noodle dough content, moisture, wheat gluten in macropolymer content, and particle size were analyzed under different mixing times. The results showed that the mixing times changed the content of noodle dough particles, the water content, and the distribution of glutenin macropolymers. With the increase of mixing time, the proportion of noodle dough of each grain size changed significantly, and noodle dough particles changed from small (<2.5 mm) to medium (2.5-8.5 mm) and large (>8.5 mm). A higher mixing time imparted a uniform distribution of water in noodle dough with different sizes. With the increase of mixing time, the GMP content, particle size, protein polymerization degree, and molecular weight distribution of each grain level of noodle dough increased, but the GMP content in noodle dough containing large particles first decreased and then increased at the initial mixing time. The increase in mixing time can promote the uniformity of noodle dough particle size, water distribution, and GMP aggregation, but a high mixing time will lead to the depolymerization of GMP, and noodle dough containing large particles are more likely to be dispersed by stirring. The difference in mixing time would lead to a change in noodle dough quality with different grain sizes.