Eighty wheat flour samples from different regions of China were processed to dried noodles, and 10 texture parameters were studied by principal component analysis method for comprehensive evaluation of noodle quality. Five principal components, F1, F2, F3, F4 and F5 were selected to construct an evaluation model, which effectively retained most information (89.508%) about the indexes. The comprehensive evaluation method of the score of principal component factor was validated by sensory score. Each principal component and the total score of principal component factor F were very significantly correlated to the total sensory score of noodles, respectively. The five principal components can be used to comprehensively evaluate the texture quality of dried noodles.