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Several rheological terms were introduced to estimate the properties of cooked noodles with different starch contentusing tensile tests. Ring-shaped specimens were prepared by connecting both ends of the noodle strip before cooking. Henckystrain and rate, as well as true stress were applied in constant deformation tests. The elastic region on the curves of strain vs.stress was not clearly identified. Strain hardening in the subsequent plastic region was more prominent in low-starch noodles.Elongational viscosities at lower strain rates were used to differentiate noodles with different starch content, representing thedominant effect of protein content in the range of lower strain rates. In stress relaxation tests, the reciprocal of Peleg’s constantK1 (initial decay rate) and K2 (asymptotic level) increased and decreased respectively, with an increase in starch content. Thisindicated that addition of starch contributed to the noodles becoming viscous liquid rather than elastic solid.