Abstract: The damaged starch has great effect on wheat flour whiteness and its quality. But most of the high whiteness wheat varieties are soft wheat; few are medium and hard wheat. It based the research on the 56 wheat varieties cultivated in Huanghuai winter wheat zone, the results showed: the damaged starch was significantly positively related with protein content, Farinograph water absorption (r=0.497, 0.684), and positively correlated with glutenin swelling index, Farinograph development time and volorimeter value (r=0.309, 0.310, 0.286), but negatively related with flour whiteness (r=0.673). Through the multiple digressions analysis, the damaged starch has great contribution to dough water absorption, glutenin swelling index and volorimeter value. For the dough water absorption, the protein content, damaged starch content, and insoluble glutenin content are very important. With the GGEbiplot software, it selected the varieties such as Mianyang 26, Gaoyou 511, Xiza 5, Xinong 88, Zhengmai 002, Xinong 2611, Xinong 1718, Yigao 1, Shaannong 757, which can be used as the high whiteness wheat varieties for breeding, and also they can be served as the good quality wheat materials for industry processing.

Key words: Wheat, Damaged starch, Whiteness, Quality, Variety selecting