The new spring wheat variety Ganchun 20 was tested for blending with other wheat varieties to create high-quality flour at lower cost. By blending Ganchun 20 with Ningchun 18 or Gaotai Wheat in specific ratios, the protein and gluten content improved, leading to better bread, steamed bread, and noodle quality. Ganchun 20 showed superior performance in bread, steamed bread, and noodle quality compared to the other wheat varieties. Ningchun 18 was found to be best for making steamed bread, while Gaotai Wheat was only suitable for blending or general flour processing.