Abstract:Fifteen wheat varieties produced in 2018 in the Hebei Province，China were used as materials，and their physical，chemical，rheological，gelatinization indicators were determined.The texture characteristics of semi-hard biscuits made from the different wheat varieties were also measured.Additionally，correlation and principal component analyses were used to determine the effects of the wheat varieties on the quality of the prepared semi-hard biscuits.The maximum viscosity，degree of softening，development time，and falling number of the 15 wheat flours had a greater effect on the quality of the semi-hard biscuits.The maximum viscosity and recovery were positively correlated，while the degree of softening was negatively correlated with brittleness，elasticity，and chewiness.Moreover，the development time was positively correlated with the hardness，and the falling number was positively correlated with the brittleness.Based on the above results，the wheat varieties Zhongmai 155，Yingbo 700，and Jinghua 11 were identified as the most suitable to prepare semihard biscuits.Of note，the parameters suitable for semi-hard biscuits were as follows：wet gluten content≤31.46%，falling number≤531 s，development time≤3.34 min，stability time≤2.97 min，farinograph quality number ranging between 36.0 mm-52.5 mm，maximum viscosity≤1 240 BU，final viscosity≤2 004.5 BU，breakdown≤386 BU，and setback≤1 024.5 BU.