In this paper, 20 different system flours were used as raw materials to determine the physicochemical and rheological indices, and the fried dough sticks were subjected to oil and water content, texture determination, and sensory evaluation. Correlation analysis showed that there was a significant positive correlation between the broken starch of wheat flour and the oil content of fried dough sticks with a correlation coefficient of r=0.301. Moisture, ash, broken starch, settling value, swelling index of glutenin, wet gluten content, water absorption, stabilization time, stretching curve area, elongation, and maximum stretching resistance were significantly or extremely significantly correlated with the specific volume and sensory scores of fried dough sticks. While development time and Farinograph quality number were only significantly (P<0.05) correlated with the specific volume of fried dough sticks, crude starch and stretching resistance were extremely significantly (P<0.01) correlated with the sensory scores of fried dough sticks. The wheat flour was further divided into grades according to the suitability for making fried dough sticks by principal component analysis, 4Bc and D3 flours were suitable for making more excellent quality fried dough sticks, 3B flour was suitable for making general quality fried dough sticks, D1-D3 and 1B flours needed to be used together to improve the processing adaptability of fried dough sticks, while reduction, scratch, tail-end systems, and bran flour were not recommended for the production of fried dough sticks.
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