Abstract: In order to effectively evaluate the quality differences among different wheat varieties, 18 varieties cultivated in the Henan region were selected as the research subjects. An analysis was conducted on their grain, flour, and dough quality characteristics. Furthermore, a comprehensive evaluation model was established by integrating correlation analysis and principal component analysis (PCA). Cluster analysis was used to classify 18 different wheat varieties, analyzing the characteristics and potential application value of each category. The results showed that the bulk density had the smallest coefficient of variation (1.89%), while the formation time had the largest (78.96%). One variety (Xinmai 26) met the quality standards for strong-gluten wheat in all six key indicators, and seven varieties met the standards for medium-strong gluten. Various quality traits exhibited different degrees of correlation, with the strongest correlation observed between development time and stability time (0.982). Principal component analysis simplified the 14 evaluation indicators into four principal components, with a cumulative contribution rate of 82.005%. Weighted scores based on these components identified the top three varieties with the best comprehensive quality: Xinmai 26, Luohan 22, and Yumai 49, indicating high value for targeted breeding and processing. Cluster analysis categorized the varieties into three groups: Group Ⅰ (10 varieties) exhibited moderate grain quality but the poorest flour and dough quality; Group Ⅱ (6 varieties) had poorer grain quality but moderate flour and dough quality, suggesting inferior milling but acceptable processing quality; Group Ⅲ (2 varieties) demonstrated the best grain and flour quality, along with good dough quality, indicating superior overall milling, processing, and end-use potential. This study provides a theoretical reference for selecting and promoting high-quality wheat varieties and for the development of the processing industry.