Protein characteristics and gluten proportion in Korean wheat affect its end-use quality. Korean wheat cultivars have protein and gluten levels similar to Australian standard white and hard wheat. They make bread with medium volume, noodles with soft texture, and cookies similar to hard red winter wheat. Bread volume is linked to protein characteristics, while noodle springiness and cookie size are not. Keumkang wheat is best for bread, Uri for noodles and cookies. Gluten proportion does not directly impact bread, noodle, or cookie quality.