8 different kinds of wheat flour were selected to make hamburger buns by rapid fermentation and secondary fermentation and the quality of hamburger buns was evaluated. The relationship between the quality characteristics of flour and hamburger buns was analyzed. The result showed that the gluten index, falling number, development time, extension area, maximum anti-extension resistance, L value and W value were all negatively correlated with the total score of hamburger buns. The ideal indexes of flour for hamburger buns were as follows: gluten index≥40, falling number 350~500 s, development time 3～9 min, extension area 90～150 cm2, maximum anti-extension resistance 400～600 EU, L value≥70 mm and W value 300×10-4～350×10-4J.