The quality and its stability of Zhengmai 379 were studied within two years in eight regions in Henan Province,so as to provide foundation for the rational region layout and promotion of Zhengmai 379.The results showed that Zhengmai 379 could reach the national high-quality strong gluten wheat standard.The average of water absorption rate,stabilization time and wet gluten content were 62.9%,10.7 min and30.7% respectively.The main quality indicators had no significant difference between 2017 and 2018,such as grain volume weight,grain hardness,flour whiteness,dough formation time,dough stabilization time and stretch area,indicating that the above indexes was stable in different years.The product experiment showed that bread and noodle sensory scores of Zhengmai 379 were 85.0 and 82.3,which of highquality strong gluten wheat variety Zhengmai 366 were 92.0 and 83.9, respectively.Compared with Zhengmai 366,the baking quality of Zhengmai 379 showed worse,and the noodle cooking quality was better,especially the taste.