Abstract: 【Objective】This investigation was carried out to study the variety composition and quality traits of wheat from a part of Yellow-Huai River Zone by a follow-up survey and sampling analysis at the fixed locations, and to provide a theoretical basis for wheat breeding and novel product development of food industry. 【Method】 A total of 243 and 242 wheat samples were respectively collected in harvest periods in 2008 and 2009 from a part of the Yellow-Huai River Zone. The cultivars were collected from the farming field in each location. The variety composition was summed up, and wheat kernel quality and dough rheological properties were determined.【Result】The number of main varieties in production was too much (including 86 wheat varieties), and the proportion of wheat varieties with good quality was less (19.8%). The results indicated that the thousand kernel weight (39.5 g), bulk weight (787 g•L-1), kernel hardness (56%) and the protein content (14.0%) were higher, while the Zeleny sedimentation (26.7 mL) volume was lower. Except for Zeleny sedimentation volume and Farinograms, significant differences were observed in most quality traits of wheat in different years (P＜0.05).【Conclusion】Wheat from the studing areas of the Yellow-Huai River Zone was hard in kernel and high in protein content, and its gluten was medium-strong, and it is promising to grow strong-gluten wheat in the Yellow-Huai River Zone. More work should be done by governmental departments to strengthen the extension of wheat varieties with stable, high yield and good quality, which could improve the quality of commodity wheat in wheat production areas and promote the sustainable development of food industry in the traditional agricultural zones.

Key words: common wheat, variety composition, quality property, quality investigation, the Yellow-Huai River Zone of Winter Wheat