The effect of wheat blending on flour and noodle quality was studied with 3 kinds of Australian wheat and 2 kinds of Chinese wheat blended in different proportions. The results showed that the flour extraction of Australian wheat was higher than that of the tested Chinese wheat under the condition of the same ash content. Wheat blending changed some quality characters， for example，gluten strength， dough rheological properties. Australian wheat A1 Premium White) could improve the noodle quality of Chinese wheat significantly. Australian wheat A2(Prime Hard) could improve the noodle uality of the Chinese inferior wheat significantly， while the noodle quality made of the two kinds of Chinese wheat was not improved ignificantly by Australian wheat A3(Hard). The best combination was C3A1 (50∶50). Quality characteristics were closely related to the quality of raw wheat after wheat blending.