Abstract: In order to systematically explore the slated noodle-making suitability of various wheat varieties, twenty-three varieties of wheat predominantly cultivated in Huang-Huai winter wheat region were selected and their grain qualities, flour physicochemical properties, pasting and mixing properties, as well as the resultant white-salt noodles quality were comprehensively evaluated using the multiple statistical methods like correlation analysis, principal component analysis, and cluster analysis. The results showed that there were significant differences in hardness index, wet gluten contents and damaged starch contents, viscosity and breakdown value, and the corresponding dough’s stabilization time and weakening degree among different varieties of wheat. Likewise, the variation coefficients among these quality indexes also showed obvious differences. Correlation analysis indicated that kernel hardness, flour protein contents, wet gluten contents, and water absorption exhibited significant positive correlations (P<0.05) with the sensory quality of white salt noodles. Principal component analysis showed that the evaluation index of wheat grain quality could be characterized by six principal component factors, with a cumulative contribution rate of 81.077%, which could be used to explain most information of original variables, among which the first principal component (reflecting flour quality and mixing characteristics) and the second principal component (reflecting wheat grain quality and gelatinization characteristics) played a major role in wheat variety evaluation. Combined with the results of cluster analysis, 23 wheat varieties could be divided into 4 categories. Among these, the white salt noodles made by the second wheat variety had moderate hardness and chewiness, gumminess, the lowest and the highest sensory score, underscoring its suitability for making white salt noodles. The second type of wheat varieties specifically included: Zhengyumai 16, Zhoumai 36, Weilong 169, Zhengmai 179, Zhengmai 103, Yubao No.1 and Kaimai 21, and their variety index thresholds were as follows: protein content 10.85%~12.93%, peak viscosity 2262.00~2748.00 cP, minimum viscosity 1406.00~2021.00 cP, stability time 1.5~4.7 min, hardness 2812.00~4012.00 g, chewiness 1878~2588 g and cooking loss 3.31%~5.36%.