Abstract: The effect of pre-gelatinized corn flour (PCF) made by direct extrusion on the physicochemical of flour and the quality of cooking and texture (anti-bending force of dry noodles; texture profile analysis of cooked noodles) of noodles were investigated.Additionally,Fourier transferred infrared (FTIR) was also employed to illustrate the related mechanism.The results showed that the content of water,crude fat and amylopectin of corn flour decreased after pre-gelatinization,while the content of water-soluble and swelling potential increased significantly.The cooking time of dry noodles gradually declined and the cooking loss increased with the increased addition levels of PCF,while the anti-bending force was increased firstly and then decreased.Dry noodles had better properties when PCF content was less than or equal to 50%; when the addition amount ranged from 60% to 70%,the surface of the dry noodles was rough,the strip was curved and the cooking loss was larger.According to cooking qualities,textural properties and sensory evaluation,when PCF content was up to 40%,dry noodles had the best anti-bending force and taste.FTIR showed that PCF could destroy the combination of protein and starch in the corn flour,which was beneficial to the formation of dry noodles.