The effect of Artemisia sphaerocephala Krasch gum （ASKG） on the rheological property of blended maize-wheat flour and the quality of noodle was studied by taking the blended flour of maize and wheat （6：4） as raw material. The result shows that by adding Artemisia sphaerocephala Krasch gum, the quality of blended maize-wheat flour can be improved, and the rheological and viscoelastic property of dough can be significantly enhanced, so that the viscoelastic property of noodle, the ratio of broken noodle and the turbidity of noodle soup can be ...
