The studies on the evaluating methods of wheat quality were carried out with 38 samples of common wheat. The 11 criteria to be determined were ratios of vitreous to starchiness and water absorption of grain, contents of protein and wet gluten of whole meal, values of Zeleny and SDS sedimentation test, pelshenke swelling test, volume and specific volume (volume/weight), as well as the ratio of height to diameter and quality scores of steamedbread. The techniques of milling of flour and processing of steamedbread are described Variability of quality properties caused by both genotypes and regions where the entries were grown is also studied. The roles of the technological criteria in screening for gluten strength are reviewed based on the corrlation analysis between some quality characters. A scheme of short-cut method is proposed which is available for evaluating quality characters in the preliminary stage in wheat quality improving program.