Abstract: The difference in amylose and amylopectin contents, hydration properties, and gelatinization properties of brown rice flour before and after germination was compared, and the effects of germination on cooking quality, texture properties, microstructure, nutritional components, and sensory quality of brown rice fresh wet rice noodles were investigated. The results showed that compared with ungerminated brown rice flour, the amylose and amylopectin contents of germinated brown rice flour decreased by 11.19% and 15.49%, respectively, the hydration characteristics increased,water solubility and swelling rate at 100 ℃ increased by 1.75 times and 1.15 times, respectively, the decrease of viscosity in gelatinization characteristics was closely related to the increase of cooking loss rate, the decrease of texture hardness and elasticity, and the loose microstructure of germinated brown rice. Germinated brown rice noodles had a softer and smoother taste and higher nutritional value.