This work evaluated the effects of wheat flours subjected to different levels of pre-hydration under high humidity on white salted noodles. According to results, the dough obtained from pre-hydrated flours at 18% moisture displayed the highest tensile properties, and the resulting noodles showed lower cooking loss, better water absorption and chewiness. The pre-hydration also led to absorption of water and swelling of flour particles, which ultimately increased the short- and long-range ordered structure of starch. A remarkable augmentation (9.86 %) in proportion of strongly bound water in dough was observed, which is an indicator of enhanced binding between components and water molecules after pre-hydration. Moreover, a transformation from β-turn to more stable α-helix and β-sheet in the secondary structure of protein occurred. Gluten networks with higher branching rate, as well as shorter average protein length and width were formed in noodles, and starch granules were highly dispersed within them. This study laid the groundwork for application of pre-hydration treatment on wheat flours for amelioration of white salted noodles.