In order to investigate the rheological properties of the alkaline salt composed of sodium carbonate and potassium carbonate′s effect on dough and noodle quality; the farinograph properties; tensile properties; flour pasting properties; texture properties and noodle cooking properties of different proportion and addition of alkaline salt were texted. The result showed were as follows: (1) Alkaline salt could improve the dough water absorption; extension area; extension resistance; reduce the extensibility of the dough. With the fermenting time extend; dough extension area; the resistance to extension increased first and then decreased and reached the maximum value at 90min; while the extensibility decreasing with prolonged fermentation time. (2) Alkaline salt could significantly increase the cooking loss; increase the hardness; gumminess; resilience; cohesiveness and chewiness of noodle. With the increase of the proportion of K2CO3in alkaline salt; water absorption increased while the noodle cooking loss overall had no significant change with the increase of the amount. With the increasing amount of alkaline salt; the water absorption increased significantly to the maximum at 0.2%; but then decreased sharply. The cooking loss increased overall. (3) Alkaline salt influenced the peak viscosity; minimum viscosity; breakdown value; final viscosity; setback value; the peak time and pasting temperature of wheat flour. Alkaline salt prolonged the peak time of wheat flour. The gelatinization temperature had no significant changes with alkaline salt in terms of proportion and the amount which indicating that the gelatinization temperature was relatively stable under alkaline conditions.