This research result won the Second-class S&T Award of Shaanxi Province in 2012. It has studied the seed quality, food preparation characteristics and other factors of wheat varieties, and aims to provide fundamental data and theoretical reference for wheat breeding, formulation of high-quality wheat standard, high-quality wheat production zoning, determination of wheat industrial policies, etc. This research result has verified a group of strong, high-quality and stable wheat varieties; and built the data base for wheat variety, agricultural fields and seed quality of warehoused samples. It has also identified a group of wheat varieties which can be used to make high-quality food, discovered for the first time the wheat varieties which can be used to make two and more types of high-quality food, defined the role of protein and starch in flour products, and optimized the quality assessment methods for noodles and steamed buns. It has also established the capability maintenance scope of micro-quantity flour solution for the classification of wheat varieties and quality, improved the stability of wheat seed quality in near-infrared test and provided technical support for separate harvesting and storage of high-quality wheat. Also, this research result has implemented the high-quality wheat production program and the demonstration activities for integration of quality control technologies for flour product enterprises, thus improving the excellent quality rate for wheat in the region as well as the profitability of processing enterprises.