The study looked at the quality of winter-wheat in China from 2006 to 2018. They found that medium-gluten wheat varieties met national standards, but weak- and strong-gluten varieties fell short, especially in hardness, protein content, and gluten levels. Protein quality was more important than quantity for medium-gluten wheat quality. Genetic factors influenced strong-gluten wheat quality, while weak-gluten wheat quality was affected by genetics, environment, and farming practices. To improve strong-gluten wheat, focus on developing new varieties. For weak-gluten wheat, pay attention to managing grain protein levels.