Farinograph, extensograph and mixograph are the special instruments used to determine dough rheological characteristics. In this study, twenty-seven wheat cultivars of different gluten strength were used to study the correlations among each rheological parameter determined by above instruments. Multiple linear regression analysis and path coefficient analysis were used to study the direct and indirect effects of 11 dough rheological characteristics on bread quality. The results showed significant correlations among the principal parameters. There were significantly or extremely significantly positive correlations among development time (DT), stability time (ST), farinograph quality number (FQN) of farinograph, area, maximum resistance (Rmax), viscoelastic ratio (Rmax/E)of extensograph and mixing time (MT), 8-minute-curve-tail (8MCT) of mixograph.These indexes affected bread-making quality either directly or indirectly. Of all the indexes, ST, maximum Rmax, MT and FQN were the most important ones.