Abstract: Solvent Retention Capacity（SRC）is an important index for predicting flour functionality in soft wheat in USA, which includes water SRC, 50% lactic acid SRC, 5% sodium carbonate SRC and 50% sucrose SRC. In this paper, the test methods, relationship between SRCs and flour quality, genetics of SRCs and application of SRCs in wheat breeding were summaried and some suggestions were proposed according to the remain problems of SRCs in order to guide us in using SRCs in our wheat quality improvement.