Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p<0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p<0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.