11 different varieties of wheat flour were selected to determine the quality characteristics， and to evaluate the quality of toast bread made by laboratory method. According to the correlation analysis and regression analysis between wheat flour quality characteristics and score of toast， the wet-gluten， stability time， degree of softening， extension area， extensibility， the maximum resistance to extension have a remarkable effect on the total score of toast bread. The regression equation between these quality indicators and toast total score is: total score of toast bread=-248.26+6.389×wet-gluten+0.755×stability time+1.243×degree of softening-0.283×extension area +0.236×extensibility+0.078×maximum resistance to extension. The coefficient between the total score of bread and the predicted by equation is 0.9624， which has very significant positive orrelation.