Protein and starch are the main components of wheat, and their composition, proportion and correlation are the decisive factors on flour quality and processing use. In this study, the effects of protein content, wet gluten, farinograph parameters and starch components on flour gelatinization characteristics were analyzed using 100 wheat high-generation materials, in order to breed new varieties with multi-quality index and suitable for processing and utilization of some special foods. The results showed that there was no significant correlation between wheat protein content and wet gluten content and flour gelatinization characteristic parameters. The correlation coefficients between amylose content and peak viscosity and breakdown value of flour were –0.214 and –0.322, which reached significant and extremely significant level respectively. The correlation coefficient between amylopectin content and trough viscosity was 0.324, the positive correlation reached an extremely significant level. The total starch content was positively and negatively correlated with the trough viscosity and the trough viscosity, with the correlation coefficients of 0.255 and –0.258, respectively. Ash content was negatively correlated with flour gelatinization properties, which are the important factors influencing the starch gelatinization characteristics and should be given more attention in variety improvement. Through the study, we found that the content and quality of gluten exist significant negative correlation, which need to be modified and coordination to improve both of them. The correlation between starch and protein quality improvement is relatively small, and it is easy to achieve collaborative improvement. At the same time, new lines like WDP77, WDP2 and shannon 102, shannon 116–8 with strong gluten and low peak viscosity were selected which can be used for a specific research and new materials for special processing purpose. The results provide a reference basis for wheat quality improvement and breeding of new wheat varieties.