Abstract: Abstract: Aimed to the selection of special varieties of frozen dumpling and raw material of dumpling skins, this paper investigated the differences of flours' quality indicators and structure characteristics of quick-frozen dumpling skins among wheat varieties, studied the regularity of gliadin, and screened the suitable wheat varieties. The 20 kinds of winter wheat flours in Henan Province were collected as the experimental material. The contents of gliadin by the RP-HPLC (reversed phase high-performance liquid chromatography) were studied, and the rheology properties were also determined. The texture indices were measured after the flours were made into quick-frozen dumpling skin. Correlation analysis and principal component analysis were used to investigate the relationship between quality indicators of flours and textural properties of quick-frozen dumpling skins. The results showed that 3 kinds of gliadin fragments (ω, αβ and γ) were gotten in turn according to the retention time by the RP-HPLC analysis. The wet gluten was significantly associated with hardness and chewiness (P<0.01), and cohesiveness was negatively correlated with the most of quality indicators. Flour protein quality did not only rely on the protein content. Based on the scree plot and the contribution rate of variance, 4 principal components were extracted by principal component analysis, which could reflect 83.40% of the information of original variables. The first principal component was mainly related to development time, stability time, degree of softening and stretching area, and named the chewiness factor. The second principal component was mainly related to setback value, breakdown value and degree of softening, and named the weaken factor. The followings were the toughness factor and the gliadin factor. The samples of 20 wheat cultivars were analyzed by cluster analysis based on the scores of 4 factors, and they could be roughly divided into 4 clusters. The glutenin and gliadin contents of Cluster 1 were higher than the other clusters, and water absorption rate, stability time, dough energy and other rheological parameters were also high for this cluster. The corresponding texture indicators, i.e. hardness, chewiness and springiness were higher than other clusters. The glutenin and gliadin contents of Cluster 2 were the lowest among all clusters, and its rheological properties were also the lowest. The corresponding texture indicators (hardness, chewiness and springiness) were lower than other clusters. The gliadin and gluten contents for Cluster 3 were in the middle, and the corresponding texture indicators were in low-middle level of the whole samples. Cluster 4 was similar to Cluster 3, and its springiness followed Cluster 1. The textural properties of Clusters 1, 3 and 4 performed well, while Cluster 2 was the worst in the textural properties. Clustering results substantially corresponded with the texture characteristics of quick-frozen dumpling skins, and hence could be used as the basis for dividing the quality grade of the flours for making dumplings. Standard regression coefficients in regression analysis showed that the ω gliadin had the negative effects on hardness, springiness and chewiness in texture indicators of quick-frozen dumpling skins. The αβ gliadin played a facilitating role to hardness and chewiness, and had a greater impact on springiness. The γ gliadin positively specifically affected cohesiveness, and had little effect on hardness, springiness and chewiness.