The quality and ecological impact of wheat varieties in Guizhou Province were studied. The environment had a bigger influence on protein and gluten content in wheat than the type of wheat itself. Guizhou has a mix of strong, middle, and weak gluten wheat, with weak gluten wheat being the most common. Different areas and varieties of wheat showed significant differences in protein content, gluten content, sedimentation volume, and dough stability time. The time it takes for dough to stabilize was found to be a key factor. Weak gluten wheat's stability time was related to temperature and precipitation, with optimal values identified. Temperature during grain-filling and total sunshine also affected dough stability time.