Brown rice flour modified under different extrusion conditions was mixed with wheat flour (1∶1, w/w). The effect of modification on the pasting properties of the flour mixture and the noodle quality was studied. The relativity between them was analyzed. The results showed that the peak viscosity of flour mixtures increased, and the minimum viscosity and attenuation values decreased with the increasing of material moisture. As the temperature increased, the peak viscosity, minimum viscosity and attenuation values of flour mixtures gradually decreased, while setback increased. In contrast, the effect of screw rotational speed on the mixed flour and the noodle quality was not significant (P<0.05). SEM results showed that a continuous network structure was formed inside the extrusion modified brown rice noodle. Analysis of relativity showed that the water absorption of brown rice noodles was significantly positively correlated with the final viscosity and setback of flour mixtures.The firmness of brown rice noodle was significantly negatively correlated with peak viscosity, attenuation value and final viscosity of flour mixtures.