Abstract: This study investigated the quality variations of flours from different wheat milling stages and their effects on the oil absorption capacity of instant fried noodles, to clarify the correlation between flour quality indices and oil absorption capacity. Ten types of system flours from a commercial wheat milling line were determined for basic physicochemical properties, gluten characteristics, pasting properties, farinograph and extensograph characteristics. Corresponding instant fried noodles were prepared to evaluate the oil absorption capacity and further clarify the regulatory effects of milling system flours. Compared with break flour, reduction flour containsless bran and germ impurities, withlower crude protein and fat contents, and higher starch content. Among all samples, instant fried noodles prepared with 1M reduction flour showed the lowest total oil content (14.99%), with oil mainly distributed in the internal noodle matrix. Flour starch and protein are the key components governing oil adsorption and distribution in instant fried noodles. Compared with other milling system flours, 1M reduction flour exhibits excellent potential for reducing the oil content of instant fried noodles. This study provides a theoretical basis for the screening and industrial production of specialty flours for low-fat instant fried noodles.