Abstract: Gluten protein is very important in the process of noodle formation.After adding green wheat kernel powder,the gluten index of mixed flour decreased.It has been demonstrated that the noodle strength decreased and the quality was reduced during the process of production.After the optimization of the technology and modifier,the protein reticular structure and the quality of noodles were improved.By measuring contents of sulfhydryl and disulfide bonds,protein secondary structure,microstructure and rheological properties of green wheat noodle,the quality of green wheat noodle was analyzed to verify the reliability of the optimization.The results showed that the content of disulfide bond(-S-S-) increased than that of prior to optimization,however,the content of sulfhydryl group(-SH) was the opposite,showing higher content than that of blank noodles.The addition of green wheat kernel destroyed the original secondary structure of protein.After the optimization,the original structure was basically the same as before.The protein reticular structure of the green wheat noodle was destroyed,and the better structure could not be formed.The pore was not obvious.The protein reticular structure of the optimized noodles was better,which was similar to the blank noodle.The addition of green wheat kernel made the protein structure dense and was not easy to form a better reticular structure.The results indicated that the unoptimized green wheat noodle protein had almost no net structures and formed a compact structure.The optimized green wheat noodle had a homogeneous pore and obvious reticular structure.The frequency scan showed that the viscosity of the optimized noodles decreased and the elasticity increased.