This paper investigated the effects of particle size and gluten content on sensory scores, cooking properties, color, texture properties of noodles with different pearl barley content. In addition, a quadratic polynomial model was established to study the relationship between barley content (X) and noodle protein content (Y). The results showed that the overall quality of noodles was the best when the particle size of barley was 100 mesh. The amount of gluten (2%, 6%, 10%, 14%, 16%) increased with the increase of barley content (10%, 30%, 50%, 70%, 80%). Under this optimal condition, the model had been expressed with the equation Y=9.695 8+0.034 3X-1.838 8×10-4X2 (R2=0.996 8). The relative error of gluten content between predicted value and real test value are less than 5%, and no significant difference on the quality of tested group and control group, which suggested that this quadratic polynomial model could be applied in preparing multigrain noodles.