Abstract:Wheat is one of the main grain crops in China and the world with diverse cultivars and products，and the characteristics of wheat flour are closely associated with the application.The dough rheological properties and wheat quality indexes of 136 samples of 29 wheat cultivars were determined，and the relationship between the rheological properties and quality indexes was studied.Further，the flour processing and application of different wheat cultivars were discussed.The results showed that the wet gluten content，falling number，hardness index，moisture content，gluten index，1 000-grain weight，protein，sedimentation value，formation time，stability time，weakening degree，quality index，water absorption，50 mm tensile resistance，maximum tensile resistance，elongation，and tensile area had great difference among the wheat samples from different planting areas.The high-gluten wheat flour was more suitable for the production of high-gluten noodles and bread，and the flour with higher gluten indexes produced the baked goods with better sensory quality.The same wheat cultivar planted in different areas showed little differences，and there were obvious differences in the indexes among different wheat cultivars planted in the same area.Differentiated use of wheat flour should be adopted according to wheat cultivars.