This study uses Polyacrylamide gel electrophoresis (SDS-PAGE) and acid polyacrylamide gel electrophoresis (A-PAGE) to identify the composition of high molecular weight glutenin subunits (HMW-GS) and the translocation of gliadin 1BL/1RS in two high quality wheat flour. The gliadin and glutenin are separated and extracted from wheat flour by separating and recombining, then re-proportionated with proportions. The cooking quality and texture of reconstituted noodles are analyzed to identify the relationship between gliadin, glutenin and noodle’s quality. The results show that when the protein content is constant, the water absorption of recombinant noodles is negatively correlated with (gluten: alcohol) (P<0.05), while the dry matter loss rate is not highly relevant to gluten: alcohol. The hardness, firmness and tensile strength of recombinant noodles are positively correlated with gluten: alcohol (P<0.05). The viscosity is negatively correlated with gluten: alcohol (P<0.05). Meanwhile, it is found that when the properties of high molecular weight glutenin and gliadin are the same, only the composition of low molecular weight glutenin is different from the precipitation value, but the properties of reconstituted noodles are similar. Therefore, we conclude that high molecular weight glutenin has a greater impact on the quality of noodles.