Blending waxy wheat flour with common flour affects the properties of both the flour and resulting noodles. Amylocellulose content, amylocellulose to amylopectin ratio, total starch content, and falling number decrease with waxy flour blending. Wet gluten content, Zeleny sedimentation value, and amylopectin increase. Gelatinization parameters like viscosity decrease, while gelatinization temperature changes slightly. Noodle quality varies with waxy flour content, with the best quality achieved at 10% waxy flour. The use of waxy flour also extends the shelf life of noodles.