Abstract: In order to study the influence of sowing date on the quality trait of strong gluten wheat, taking‘Yumai 34’strong gluten wheat as the experimental material, three completely randomized block designs were conducted in the stubble-field of Yellow River area for sowing dates: Oct. 8th, Oct. 18th, and Oct. 28th, then after harvest, parameters such as protein content and its components, starch content and its components, and farinograph values were measured. Results showed that during Oct 8th to 28th, when sowing date was postponed, grain protein content increased significantly: the highest was 14% and the lowest was 11.27% ; starch content decreased: the highest was 77.63% and the lowest was 62.67%. The effect of sowing date on protein components and starch components differs inconsistently. Taking into consideration of flour quality and the results of parameter assessments, the experiment indicates that mid-time (Oct 18th) sowing was the best: the formation time was 6.70 min, the farinograph quality index was 99.26 mm, the water absorbing rate was 71.06% and the stability time was 7.02 min. Late-time (Oct. 28th) sowing performs worst: the formation time was 5.34 min, the farinograph quality index was 91.46 mm, the water absorbing rate was 64.94% and the stability time was 7.58 min.