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对北疆连续3年的冬小麦区试材料126份样品进行12个品质性状的测试分析。通过对各性状方差、遗传变异系数、遗传力和相关性的分析研究表明，各品质性状在品种、地域上均存在显著差异。面粉吸水率和出粉率遗传变异度较小，总评价值、粗蛋白含量和延伸性遗传变异度中等，其它性状较大。面团最大强度、粗蛋白含量、沉淀值和面团稳定时间遗传力较高，出粉率、面粉吸水率和延伸性遗传力较低。相关分析表明，粗蛋白质含量、沉淀值、湿面筋含量、吸水率、面团形成时间、稳定时间、总评价值、面团最大强度呈极显著正相关，其它性状间相关类型较为复杂。
Twelve quality traits were tested on 126 samples of winter wheat regional test material in North Xinjiang for three consecutive years. Through the analysis of variance, genetic coefficient of variation, heritability and correlation of traits, it showed that there were significant differences among varieties and regions in quality traits. The degree of genetic variability of flour water absorption and flour extraction rate was small, and the total evaluation value, crude protein content and extensibility genetic variation were moderate, and other characters were larger. The maximum strength, the crude protein content, the sedimentation value and the dough stability time of the dough were higher, and the yield of flour, the water absorption of flour and the heritability of extensibility were lower. Correlation analysis showed that crude protein content, sedimentation value, wet gluten content, water absorption, dough formation time, stability time, total evaluation value, the maximum intensity of dough were extremely significant positive correlation, the correlation type between the other traits is more complicated.