The qualities of every flow flours were analyzed by physicochemical properties analysis, noodle making and sensory evaluation. The noodle qualities made of different flows were also evaluated by using principal component analysis method, Z values of noodle made by 23 flows were between -15.462 and 34.546. The test graded and recombined those flows according to the principle component analysis, change of noodles taste was remarkable and noodles break and tension force were in the second place among noodle quality differences. The recombination result indicated that the sensory evaluation value of noodle made of No.1 flour exceeded that of noodle made of high quality wheat flour, but the noodle lacked break and tension force.