Abstract: The flours quality characteristics of 28 winter，wheat variaties (31 wheat samples) were determined.Under laboratory conditions, the noodle making qualities of different variaties were evaluated by both instrumental and organoleptic methods, duality relationship between noodle and wheat was studied preliminarily, BreaKing strength of the dried noodles is posi-tively correlated with the protein content of flour and is strongly influenced by the gluten strength at the same time, The toughness of cooked noodles is positively correlated with the dough strength, and is influenced by the pro-tein content, The apperance quality of cooked noodles is negatively correlated with dough strength, bough weakness is found to be better indicator of the overall quality of cooked noodles.

Key words: Winter wheat quality, Noodle making duality, Rheological characteristics of dough