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The rheological properties of doughs made from different Australian wheat varieties have been evaluated using Chopin Technologies’MixoLab®’ and Solvent Retention Capacity (SRC). Suitability of varieties for end products (noodles and pan bread) was evaluated by noodle sensory assessment and test baking. Quality of Japanese white salted (Udon) noodles can be largely attributed to the quality of the starch component and its effect on the eating characteristics of the boiled noodles, while the quality of Japanese yellow alkaline noodles (Ramen) can be largely attributed to protein quality and quantity. Protein quality and quantity also play an important role in determining the quality of baked goods. However, a range of other factors impact on final end product quality including interactions of wheat varieties with different ingredients and making processes. “MixoLab®” was used to measure both rheological properties of dough and starch gelatinisation characteristics of wheat flour. SRC was used to study glutenins and pentosans in different varieties of Australian wheat. Samples ranged in protein content from around eight to 15 percent. Outputs from both “MixoLab®” and SRC will be discussed in relation to the swelling properties of flour (FSV) and processing quality of wheat varieties as related to Udon and Ramen noodles and pan bread.