Abstract: Waxy wheat and common wheat varieties （lines） were used as experimental materials to study the differences of some quality characters. The results showed that the average values of grain hardness, bulk density, water absorption, stability time, formation time and flour yield of waxy wheat were lower than those of common wheat, but the average values of grain protein content, wet gluten content and sedimentation value of waxy wheat were higher than those of common wheat. Compared with the three waxy wheat varieties, the hardness, sedimentation value and stability time were different.

Key words: waxy wheat, common wheat, quality traits