Abstract: To elucidate the correlation between flour water absorption and the content of protein in wheat, 17 cultivated varieties are selected from southern Henan. The results show that the index of water absorption fluctuates between 52.77% and 67.33%, and the content of grain protein is ranged from 13.12% to 14.74%. Inaddition, 3 tested samples accord with the standard of strong gluten wheat, and 13 tested samples conform to the standard of medium gluten wheat. Furthermore, Xinmai 208 and Xinong 585 have relatively higher indexes in water absorption and protein content, indicating that the quality of these two varieties is better than others, which can be used for further research in combination with other quality traits. Taken together, there is a negative correlation in wheat between protein content and water absorption rate, and strong gluten wheat varieties have higher protein content and lower water absorption.