The study analyzed 67 wheat landraces in Sichuan province to understand their quality characteristics. Results showed that most varieties had low protein and lysine content, but high wet gluten content. Some landraces exhibited ideal quality traits, such as Deyang tianluchang xiaomai and Nanbu bangchuimai. The study found significant correlations between protein content, gluten content, sedimentation value, and dough properties. Protein content, sedimentation value, and amylose content were identified as key factors for evaluating wheat quality in breeding programs.