Abstract: To provide reference for the popularization and application of Huai yam (Rhizoma Dioscoreae) powder (HYP) noodles, the influence of HYP on gluten-dough aggregation characteristics and noodle quality of wheat flour were studied. Using HYP as raw material, the study analyzed the effects of different substitution amounts (0%, 5%, 10%, 15%, 20%, 25%) of HYP on the gluten aggregation characteristics and noodle quality of dough. The aggregation characteristics of wheat flour, dough texture, microstructure, cooking characteristics, and stretching characteristics of noodles were also determined. The results showed that, compared with the control group, HYP significantly affected the BEM (band end migration) value and PMT (peak mixing torque) value of gluten aggregation characteristics of wheat flour. When the replacement amount of HYP was 25%, the BEM value reached its lowest at 36.33 BU, a decrease of 20.45% compared with the control group. Meanwhile, the PMT value was lowest at 79.33 s with a 15% addition of HYP, representing a 36.19% decrease. The hardness of the dough increased significantly with the increase of the replacement amount of yam powder, reaching a maximum hardness of 3 632.98 g at a substitution level of 25%, which was 0.70 times higher than that of the control group. In contrast, the elasticity and adhesion of dough showed a decreasing trend, with adhesion decreasing by 24% when the replacement amount of yam powder was 25%. When the substitution amount of HYP was 25%, the water absorption rate and cooking loss rate of noodles increased by 54.29% and 203.70%, respectively, compared with the control group. However, the pulling force and distance of the noodles decreased by 63.25% and 72.68%, respectively, compared with the control group. Overall, the BEM and PMT values of the gluten aggregation characteristics could be adjusted within the range of 5%-25% addition of HYP, leading to a regulation in the cooking quality of noodles.