56 representative wheat flour samples were detected by Farinograph, Extensograph, Alveograph and Glutograph-E respectively, and the relationship between rheological properties such as farinogram properties, tensile properties, alveogram characteristics and glutomatic properties of wheat flour dough were studied. The results showed that there were significant or extremely significant correlations among some indexes of these rheological properties, and some indicators had their own specificity. In order to improve the efficiency of research and detection, the appropriate indicators should be selected to evaluate the quality of wheat and flour according to the purpose of detection and the end-use of food.