Abstract: In order to fill consumers’ growing demands for healthy dried noodles and promote the high-quality development of the wheat flour industry, 16 types of wheat flours nationwide were selected as research subjects, 40 quality indicators were evaluated from three dimensions, including nutrition, processing and edible quality. The dried noodles produced with these wheat flour samples were further digested using an in vitro dynamic simulation digestion system, and then the key indicators and their value ranges of wheat flour that suitable for producing digestion-resistant noodles were identified through correlation analysis, principal component analysis, and cluster analysis. Results showed that the variation coefficient of quality indicator of these wheat flour samples ranged from 1.13% to 227.90%, indicating their more representative. According to correlation analysis and principal component analysis, the key indicators of wheat flour for dried noodles with resistant starch digestion were identified as B-starch content, ash content, flour particle size (10xx/11xx), dough development time, peak viscosity, and gelatinization enthalpy. And meanwhile the reference ranges for these key indicators were provided by cluster analysis, which were B-starch content of 10.15%~16.91%, ash content of 0.42%~0.73%, the mass ratio of flour with particle size (10xx/11xx) that was 6.06%~26.20%, dough development time of 4.20~15.00 minutes, peak viscosity of 1492.00~2697.00 cP, and gelatinization enthalpy of 1.34~2.85 J/g. This study can provide a theoretical reference for predicting the resistant-digestion quality of wheat flour for dried noodles and for developing nutritious and functional noodle products.