The effects of wheat cultivars, environments and their interactions on wheat quality characteristics such as GMP (Glutenin Macro-Polymer), high and low molecular weight of glutenin subunits (HMW-GS and LMW-GS), dough Mixograph and baking quality were analyzed by using 8 varieties, which were grown at eight different locations with 3 replications in 2002. The results indicated that the genotype had significant influence on GMP and GMP components. While the effects of environment on sedimentation volume value, Mid-Peak time and 8 time width appeared smaller than that of genotype, but the interactions between varieties and environments showed significant effect on bread volume besides genotype and environment, respectively. Through analyzing the correlations of quality characteristics, their coefficients not only were affected by environments but also appeared different from each other in different locations. Moreover, the interactions between genotype and environment for the same cultivars appeared different in different locations. Even if grown at adverse locations, some cultivars performed well. Generally thinking about the effects on baking quality, Jimai 20 appeared better than others, and so did Yantai environment. Therefore, GMP components, sedimentation volume value, Mid peak time and 8 time width should be considered besides protein content when evaluating the wheat quality.