Abstract:In this study，34 wheat cultivars（varieties）were selected as materials to analyze the relationship between quality characteristics of wheat flour and color，texture and sensory properties of fresh wet noodles by the partial least squares regression（PLSR）.Results showed that the quality indicators of the tested wheat flour had great coefficients of variation（the coefficient of variation of wheat flour's b*value was 215.84%），indicating ideal representativeness of the samples.Wheat flour's L*significantly contributed to the L*value of fresh wet noodles（p＜0.05），while the L* value of fresh wet noodles had a significantly negative correlation with contents of protein，wet gluten and dry gluten as well as water absorption（p＜0.05）.The dough development time，dough stabilization time and farinograph quality index of wheat flour significantly affected the hardness index of fresh wet noodles（p＜0.05）.Wheat flour's peak viscosity，trough viscosity and final viscosity presented a significantly positive correlation with the total sensory score of fresh wet noodles（p＜0.05），while dough's softening degree had a greatly negative effect on the total sensory score of fresh wet noodles（p＜0.05）.It was concluded that quality characteristics of wheat flour markedly affected color，texture and sensory properties of fresh wet noodles.It is necessary to consider the influences of wheat flour's color，pasting properties and dough strength when selecting special wheat varieties for fresh wet noodles.