The study looked at different types of soft wheat in Jiangsu province to see how they affect cookie quality. They grew 15 wheat varieties in three locations and tested their protein content, gluten strength, and other traits. None of the samples met the national quality standards for protein and gluten content. However, some traits like sedimentation value and mixograph parameters were linked to cookie quality. The researchers found that water SRC and kernel protein content are important for cookie diameter. They suggest that breeding programs should focus on reducing gluten strength and improving water holding capacity in soft wheat. Water SRC, lactic acid SRC, and mixograph parameters are key factors to consider in selecting wheat varieties for better cookie quality.