Wheat quality is a compound characters evaluated by the quality of wheat products.Among all quality characters,the quality and quantity of protein are very important factors.The proportion of glutenin and gliadin and HWM-GS are closely related to dough properties and baking quality.Starch quality of wheat,especially the content and proportion of amylase and amylopectin influence the dough quality and quality of braising and steaming food.In addition,the micro lipoid and enzymes influence the flour quality too.The quality of wheat was determined by interaction of genotype and environmental factors.Ecological conditions,including temperature,rainfall and illumination,etc.,influence quality characters of wheat.