In order to determine the effects of damaged starch in wheat flour on the quality of frozen cooked noodles, starch was isolated from wheat flour and then ball milled to obtain damaged starch. The damaged starch was added into wheat flour with a certain percentage. The effects of damaged starch on the pasting properties and swelling power of wheat flour, as well as on the cooking qualities, texture properties, amount of freezable water and microstructure observed by confocal laser scanning microscopy(CLSM) of frozen cooked noodles were investigated. Results showed with the increment of damaged starch content from 4.3% to 7.9%, the pasting properties including peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) of wheat flour decreased significantly (P≤0.05). Meanwhile, the swelling power of wheat flour increased significantly (P≤0.05). Furthermore, the hardness, chewiness, springiness and adhesiveness of frozen cooked noodles increased with the addition of damaged starch. However, as the content of damaged starch increased, it was observed by CLSM swollen damaged starch destroyed the gluten network structure of frozen cooked noodles to some degree. The amount of freezable water, cooking loss and broken rate increased while tension force and tension distance decreased significantly (P≤0.05). The results provided an important reference to the unique characteristics of wheat flour for the frozen cooked noodles.