In order to investigate the change regulation of sulfhydryl groups （SH） and disulphide bonds （SS） in protein in noodle processing and its effect on the noodle quality， the flour samples with different content of SH and SS bonds were made and the noodles were made of these flours. Seven important sample points included knead dough， fragmentary dough maturation， dough sheet maturation， rolling and slitting， cooking， drying at constant temperature and humidity， and drying at room temperature. The gliadin and glutenin macropolymer（GMP） were extracted and the changing law of content of SH and SS bonds in gliadin and GMP were also studied. Results： There were obvious differences on free-SH， SS bond and the ratio of free SH/SS. For the extracted gliadin and GMP， there was no obvious change at other points except for cooking where the free-SH decreased obviously and SS content increased synchronously in gliadin. The change range of free-SH and SS bonds in GMP was relatively spacious. In flour samples with SS bonds content of 13.26， 12.95， 12.80， 12.55， 12.46 μmol/g， respectively， the free-SH content gradually increased， and SS bonds content gradually reduced， and the change amplitude became bigger and bigger. This study revealed the change regulation of SH and SS in protein in noodle processing and laid a theoretic foundation for further investigating the structure changes of gluten protein and noodle quality.