In order to study the effects of particle size and gluten content on the starch digestibility of noodles in vitro, 0%, 5% and 10% of gluten were added into wheat flour with different particle size to make Chinese noodles, and noodles with large and small particles were separated after drying and grinding. The morphology, structural thermal properties and in vitro starch digestion properties of noodle samples were investigated. The results showed that with the increase of gluten content in noodle samples, the surface smoothness and gelatinization temperatures were increased, while the enthalpy values were decreased, and the area of gluten network formed in the noodles after cooking were increased. The in vitro digestion kinetics results showed that the starch digestion extent was decreased with the decreasing of flour size or the increasing of gluten content.