Granule Bound Starch SynthaseⅠis the key gene of amylose synthesis. The expression of this gene affects amylose content and final processing quality. In this study, RIL populations with different Wx protein subunit combinations were used to study the effects of different combinations on amylose and amylopectin content and texture of dry noodles and cooked wet noodles. The results indicated that there were 8 kinds of combinations in the population. Different Wx protein subunits deletion had a certain effect on amylose and amylopectin content of wheat, and the influence degree was different. There was no significant difference in amylose content between double deletion types, but significant difference was found in mutant and total deletion types compared with other combinations. For the texture parameters of dry noodles, the deletion of Wx protein subunits mainly affected the breaking strength of dry noodles. Under the condition of double deletion type, when there was Wx-B1 deletion site in the combination, the noodle breaking strength was greatly affected, and it was not easy to break. Under the condition of single deletion type, the severity of tensile parameters of cooked noodles was Wx-A1 deletion type ≥ Wx-B1 deletion type > Wx-D1 deletion type. Under the condition of double deletion, both Wx-B1 and Wx-D1 deletion showed best. When the three loci were deleted at the same time, the stretching distance of cooked noodles was mainly affected, followed by the curve area and tensile force. These results provide a reference for the cultivation of new wheat varieties with high quality and special use.