790.71 g?mm，弹性为38.18g。The effects of noodle improvers, composed of guar gum, starch phosphate ester, and trimeric sodium phosphate, on the toughness and springiness of the noodle were investigated with response surface methodology. The mathematical model was obtained and the optimum ratio of noodle improvers was: guar gum 0.7%, starch phosphate ester 5.50%, trimeric sodium phosphate 0.15%. Under these conditions, the toughness and springiness of the noodle were 790.71g?mm and 38.18g, respectively.