The effects of wheat cultivars, environments and their interactions on dough rheological characteristics tested by mixograph and texture instrument were studied with the experiment of 3 varieties in 8 locations. The results indicated that genotype, environment and their cooperation all had significant influence on mixogram parameters and dough extensogram and stickness. From mean square values of analysis variance, there was genotype > environment > G×E. The rheological characteristics of cultivars named Jimai20 appeared very good, and so did Yantai location. The analysis of correlations indicated that strong significant negative correlations were observed between dough stickness and max resistance, R/E, peak time, peak area and 8 min band width, but there was significant positive correlation between dough stickness and extensibility. In addition, max extenso-resistance had significantly positive correlation with peak time, peak area and 8 min band width. So when evaluating the quality, dough stickness tested by texture instrument was used to evaluate dough quality quickly.