Abstract:The correlation and principal components analysis（PCA）between the quality of wheat flour and the quality of semi-dry noodles were analyzed by using 9 kinds of commercially available noodle flour.The results showed that the falling value，final viscosity，maximum viscosity，setback，water absorption，stability of the commercially available noodle flour had a great influence on the quality of the semi-dry noodles.The falling value，final viscosity and setback were negatively correlated with adhesion.The water absorption was positively correlated with elasticity.The energy was significantly negatively correlated with the △b*（0-24 h）of the dough piece.Resistance to extension was significantly positively correlated with the hardness and chewiness of the semi-dry noodles.