Abstract:Black wheat is a pure natural black nutritional health cereal. In this study，black wheat bran and black wheat flour were combined in specific proportions to produce black whole wheat flour. The research aimed to investigate the changes in processing quality，such as gelatinization characteristics，thermodynamic characteristics，farinograph characteristics，and gluten characteristics of whole wheat flour with different additions of wheat bran. The goal was to develop a type of black whole wheat noodles suitable for individuals with high blood glucose through formula optimization. The results showed that adding black wheat bran in amounts ranging from 5% to 25% had minimal impact on the quality of the whole wheat flour and its dough. Further，using the texture characteristics，cooking characteristics，and sensory scores of the noodles as indicators，the optimal formula for black whole wheat noodles was determined. This was achieved by systematically evaluating the effects of water，wheat bran，gluten，and high-amylose corn starch on the eating quality of the noodles through single-factor and orthogonal experiments. The results indicated that when 43% water，15% black wheat bran，8% gluten，and 9% high-amylose corn starch were added，the developed black whole wheat noodles had a brown luster，a smooth and fine surface，and a smooth texture. The sensory score was 84.23，and the glycemic index （GI） was 57.93，which was 25.49% lower than that of black wheat noodles without wheat bran，meeting the requirements for medium GI food.