To investigate the effects of electrolyzed watertreatment on the qualities of rice noodles prepared withsemidry- milled rice flour, pasting properties and thermalproperties of rice flour, and the cooking and texturalproperties of rice noodles were determined. Higher peakviscosity and lower melting enthalpy were observed inelectrolyzed water (EW) treated rice flour. The hardness,gumminess and chewiness of rice noodle in slightly acidicelectrolyzed water treated rice noodles with availablechlorine concentration (ACC) 20.32 mg/L were increasedsignificantly (p\0.05). The cooking loss decreased significantlyin strong acidic electrolyzed water treated noodleswith ACC 10.09 mg/L treatment (p\0.05). Theresults indicated that EW could promote the gelatinizationof rice flour, and improve the textural qualities of ricenoodles. Therefore EW was appropriate to be used in ricenoodle production.