In this study,the cooking characteristics and textural properties of noodles being made of corn flour, modified corn flour ,and wheat flour were investigated. The results showed that hardness and elasticity of modified corn flour noodles were similar to these of wheat flour noodles. Chewiness of modified corn flour noodles was more than 86% of that of wheat flour noodles and the tensile property of modified corn flour noodles was about 50% of wheat flour noodles. Meanwhile, the toughness of modified corn flour noodles was about 70% of that of wheat flour noodles according to the broken characteristic analysis. The reduced cooking loss and broken bars rat of modified corn flour noodles were lower than these of wheat flour noodles. Compared with corn flour, modified corn flour could improve the quality characteristics of noodles.