The aims are to improve the quality of wheat, determine the excellent quality traits of wheat varieties, and select and breed high quality wheat varieties. In the study, 35 wheat varieties were used as materials. 8 quality traits such as protein content, falling value and wet gluten content were studied with correlation analysis and cluster analysis. Correlation analysis results showed that: the falling value and protein, wet gluten and protein, falling value and wet gluten, stability and falling value, the weakening degree and the water absorption rate were extremely and significantly related; stability and protein, weakening degree and falling value were significantly and negatively related. The results of cluster analysis showed that the 35 wheat varieties tested were clustered into 4 categories at the genetic distance of 3. Group I was ‘Zhongwo 18’; ‘Yuanyu 17’, ‘Taimai 2’, ‘Lemai Z0708’, ‘Huaishi 0812’and ‘Liangyuan 508’ clustered into group II: ‘Tuanmai 102099’, ‘HS44’ and ‘An 1211’ clustered into Group III. Group IV had 26 wheat varieties, including ‘Baofeng 1269’, ‘Huacheng 870’, ‘Wanke 101547’, ‘Mindeli 2’ and ‘Longmai 1’, ‘Jian 20651’, ‘Bomai 0610’, ‘Jindan 6166’,’ Annong 1203’, ‘Baofeng 2018’, ‘JM-1’, ‘Wangjiaba 1110’, ‘Annong 0622’, ‘GR123’, ‘ An 1243’, ‘Luyu No. 9’, ‘Wanmai 4308’, ‘Fu 0652’, ‘Wanmai 52’, ‘Shu Xinmai 318’, ‘Su 11037’', ‘Haomai 56’, ‘Fu 100’, ‘Zhongmai 1023’, ‘Nuofeng 568’ and ‘Aotemai No. 1’. This experiment could provide a theoretical basis for breeding high-quality wheat varieties and hybrid combinations.