This study investigated the application of nine wheat flours (including high-gluten， medium-gluten， low-gluten， and whole wheat flours) in instant noodle sheet processing， exploring the relationship between wheat flour physicochemical properties and the quality of instant noodle sheets. Analysis of the basic components of each flour type revealed that low-gluten flour (XRM) had the highest starch content (78.04%)， while whole wheat flour (XM) contained the highest dietary fibre (8.01%). Furthermore， gelatinisation characteristics were measured， revealing that low-gluten flour (XRM) exhibited the highest peak viscosity (2 552 cp) and breakdown value (1 013 cp)， indicating superior gelatinisation performance. Regarding noodle texture properties， the hardness of noodles made from wheat flour was 272.47 g， significantly lower than that of noodles made from other flours. Correlation analysis and principal component analysis (PCA) revealed associations between the physicochemical properties of wheat flour and noodle sheet quality. Sheets made from low-gluten flour exhibited poor hardness and elasticity， while whole wheat flour sheets， due to their higher dietary fibre content， demonstrated a higher rehydration loss rate(14%) and coarser texture. These findings provide technical guidance for selecting raw materials in instant noodle sheet processing.