Abstract: Thirty-two different wheat varieties were used to measure dough stickiness, protein content, gluten index and dough rheological properties. The relation between dough stickiness and main wheat quality parameters was determined by the correlation analysis. The results are as follows：First, dough stickiness properties were remarkable correlated with many flour quality parameters, so dough stickiness properties can be used to evaluate wheat flour. Second, wheat dough stickiness were significant negative correlated with some quality that indicate dough strength quality index of intensity, indicate that wheat dough stickiness properties with wheat gluten strength intensity of dough and the resist intensity of dough be rubbing and mixing have remarkable negative correlation, so if reduce the stickiness of the dough, can improve the strength of gluten, the gluten quality, the resisting ability of rubbing and mixing.