In order to improve the utilization efficiency of wheat germplasm resources in China, broaden the genetic basis of wheat germplasm resources, and screen excellent breeding parent resources, 607 wheat germplasm were used as materials, and 13 quality trait indicators of the tested wheat germplasm were comprehensively evaluated using methods such as coefficient of variation, correlation analysis, and cluster analysis. The results showed that there was rich variation in 13 quality traits among different wheat germplasm resources, with a coefficient of variation ranging from 2.28% to 79.65%. Among them, the coefficient of variation was the highest for dough stability time, and the dispersion of the peak time for gelatinization characteristic indicators was the lowest. Moreover, germplasm after 2000 had a greater degree of dispersion among multiple personality traits.Compared with germplasm from different generations, the protein content and wet gluten content of flour showed a significant decrease trend, with local varieties> varieties from 1949 to 2000 > varieties after 2000, while the indexes such as gluten index, developing time and stability time, which reflect the strength of gluten, showed a significant increase trend with the passing of time.The peak viscosity and breakdown values were the highest in germplasm from 1949 to 2000, followed by local varieties, and the third was after 2000. Correlation analysis shows that there is varying degrees of correlation between the 13 quality indicators, and protein content, wet gluten content, and peak viscosity are correlated with multiple other indicators, which can be used as guiding target traits for wheat variety breeding. System clustering analysis divides wheat germplasm into 6 categories, and there are certain differences in quality traits among different groups, each with its unique characteristics; The Ⅲ group has characteristics such as low flour water absorption and low gluten index; The Ⅳ type has the characteristics of high protein content, high wet gluten content, and high peak viscosity. At the same time, eight germplasms with protein content, wet gluten content, and stable time meeting the strong gluten standard were identified, and one germplasm meeting the weak gluten standard was also identified. The relevant results provide important reference and theoretical basis for the utilization of wheat germplasm resources and the breeding of high-quality varieties in China.