我国农家品种蛋白质、面筋含量高;国外优质品种面筋强度大、面团流变学性状好,我国育成的品种在品质上一般介于上两类品种之间。我国品种在面筋和面团性状上显著低于国外优质品种,但也有一些优质品种。各类品种在育种上都有其利用价值。半个世纪中,我国小麦品种在蛋白质、面筋含量方面有下降趋势,但在面筋强度和面团流变学性状上却逐年有所改良,表明籽粒产量和品质之间的关系是可以协调的。将硬度(或角质率)、沉降值、蛋白质含量这三个易于测定的简单性状作为育种早代的选择标准,有利于协调品质性状之间及其与产量和其它性状之间的关系, China’s farm breeds have high protein and gluten content. The gluten strength of foreign high-quality breeds and the rheological properties of dough are good. The varieties bred in China generally fall into the upper two categories. China’s varieties in gluten and dough traits significantly lower than the foreign high-quality varieties, but there are some high-quality varieties. Various types of breeding have their use value. Half a century, China’s wheat varieties in the protein, gluten content has a downward trend, but in the gluten strength and dough rheological properties have been improved year by year, indicating that the relationship between grain yield and quality can be coordinated. The three easily measurable simple traits such as hardness (or keratin), sedimentation value and protein content are regarded as the selection criteria of breeding early generation, which is conducive to the coordination between quality traits and their relationship with yield and other traits,