Abstract: The porous dried noodles are the technical upgrade of the traditional hollow dried noodles, with a smooth taste, a high nutrition and other advantages. At present, the large-scale production of porous dried noodles has not been realized, which is restricted by lots of working procedures, long process and difficult control. In recent years, fermented noodles with active dry yeast as starter have appeared in the market. However, there are no reports on how to choose the raw materials for making porous dried noodles. Wheat flour is the main raw material of noodles, which is a decisive factor affecting the quality of noodles. In order to choose the most suitable raw materials for making porous dried noodles, the physicochemical properties, stretch characteristics, pasting properties, rheological fermentation characteristics, glutenin macroplymer (GMP) content, and damage starch content of 9 kinds of wheat flour were analyzed. The porous dried noodles were prepared to study the effects of wheat flour characteristics on the quality of noodles through correlation analysis. The results showed that the dropping rate of porous dried noddles had a negative correlation with the formation time, stability time, farinograph quality number, time to achieve the maximum height of gas release curve(T₁), glutenin macromer (GMP) content and tensile curve area of wheat flour. However, the dropping rate had a positive correlation with the softening. The palatability of porous dried noddles had a positive correlation with the formation time, stability time, farinograph quality number and T₁, while had a negative correlation with the softening. The toughness of porous dried noddles had a positive correlation with the formation time, stability time, farinograph quality number, T₁ and GMP content of wheat flour, while had a negative correlation with softening and maximum expansion height(H_m). Viscosity had a positive correlation with water absorption, formation time, stability time, powder quality number, T₁ and GMP content, whereas had a negative correlation with softening. Smoothness had a positive correlation with stability time, farinograph quality number and GMP content, while had a negative correlation with attenuation value and softening. The sensory total score had a positive correlation with the formation time, stability time, farinograph quality number and GMP content of wheat flour, while had a negative correlation with breakdown value and softening. Therefore, the wheat flour with high formation time, stability time, farinograph quality number, T₁ and GMP content and low softening is suitable to be used as the raw material of porous dried noddles.