In order to investigate the effect and mechanism of sulfhydryl groups （-SH） and disulphide bonds （S-S） on the noodle quality， the noodles were made of flours with different content of -SH and S-S bonds. The protein components were extracted and studied during laboratory scale fresh noodle main processes for increasing times （knead dough， fragmentary dough maturation， dough sheet maturation， rolling and slitting， cooking， drying at constant temperature and humidity， and drying at room temperature）. It was found that there were obvious differences on free -SH， S-S bond and the ratio of free -SH/ S-S except for the total -SH for the mixed flours. With a decrease of S-S bonds content in flour， it was found that the change regularity of albumin， globulin， and gliadin content was not obvious， but the SDS-soluble glutenin content increased. After comparing the results of different process points， it was found that the content of albumin decreased obviously and the content of gliadin was significantly lower than those in other process points. The SDS-soluble glutenin increased slightly at fragmentary dough maturation， dough sheet maturation， and rolling and slitting points. The content of SDS-soluble glutenin decreased markedly after the wet noodles were boiled. This study revealed the effect regulation of -SH and S-S bonds on protein components in noodle processing. It also provided a theoretical basis for investigating the noodle quality and preparing the ground for studying the functional groups of gluten.