本文报道了38个小麦样品的籽粒角质率、籽粒吸水率、粗蛋白含量、湿面筋含量、Zeleny沉淀值,SDS沉淀值、伯尔辛克位以及馒头体积、比容、高径比和评分等11个品质性状共16个项目的测定值以及样品制备和馒头试验方法的研究结果。考查了品质性状的变异情况和地区差异。通过相关分析,评价了几个性状在强面筋小麦筛选鉴定中的意义,提出了适用于小麦品质育种起步阶段的品质鉴定简易可行的技术方案。 This paper reports the grain keratinization rate, grain water absorption, crude protein content, wet gluten content, Zeleny sedimentation value, SDS sedimentation value, Berkein’s position and bread volume, specific volume, aspect ratio and grading of 38 wheat samples 11 quality traits of a total of 16 measured values ​​and sample preparation and bread test results of the study. Examined the variation of quality traits and regional differences. Through correlation analysis, the significance of several traits in the screening and identification of strong gluten wheat was evaluated, and a simple and feasible technical scheme of quality identification suitable for the initial stage of wheat quality breeding was put forward.