Abstract: The experiment which involved 50 wheat cultivars (lines) was conducted in Zhengzhou in 1986. Thirteen quality indexes for baking were bread grouped and studied by means of canonical correlative analysis. The results showed that there were significant canonical correlation among flour qualities, rheolo gical properties of dough and quantitative characters of protein. It seemed that the crude protein and gluten content of flour, sedimentation value, and the combination score of HMW glutenin subunits could be represented by dough break dewn time, stable time and extensibility. Correlation between rheolo-gical properties of dough and quantitative traits of protein varied with the lime of tensile test. The Canonical variable analysis of flour qualities with rheological properties of dough indicated that was an important effect on dough break bown time, develop time, stable time and extensibility in correlative association.

Key words: Flour qualities of wheat, Rheological properties of dough, Crude protein, Crude gluten, Sedimentation value, Glutenin