Abstract: In order to improve the quality of flour products and the human body's intake of high quality protein and anthocyanin in black beans,the effects of different proportions of black bean flour on the farinographical properties of wheat flour,rheological properties of dough and cooking characteristics and texture characteristics of fresh noodles were studied.The results showed that the water absorption and stability of wheat flour increased after adding black bean flour (P< 0.05).As content of the black bean flour increased,the elastic modulus (G') and viscous modulus (G") of the dough increased continuously.When the addition level was 4%,the dough loss factor (tan δ) was the largest.With the increasing proportions of black bean flour,the water absorption rate of dry matter in noodles did not change significantly (P> 0.05),and the loss rate of dry matter showed a trend of decreasing first and then increasing.When the addition level was more than 4%,the dry matter loss rate of the noodles increased significantly (P< 0.05).The firmness,smoothness and taste of cooked noodles were improved.The hardness and cohesiveness of noodles showed an increasing tendency with increase of the black bean flour,while the recovery showed an opposite trend.When the amount of black bean flour was 4%,the elastic ratio of the dough and the recovery of the noodles were maximized.Based on the above results,it was confirmed that the optimal amount of black soybean flour added to wheat flour was 4%.