The current weak gluten wheat varieties require relatively low protein content, which is no more than 11.5% in China. Therefore, cakes and biscuits made from weak gluten wheat have lower protein content and relatively lower nutritional value. In order to improve the nutritional value of cakes and biscuits, people have been trying to add appropriate amount of high-protein flour to the weak wheat flour, such as soy flour and other gluten-free flour, and have achieved good results. If a wheat cultivar has a higher protein content but a weaker gluten, it can directly process highly nutritious cakes and biscuits. However, such conventional wheat varieties have not been reported. In the wheat progeny of our transformation of the ω-secalin interference gene, one transgenic line D34 satisfies this condition. In this line not only the ω-secalin genes were highly silenced, but also the high molecular weight glutenin 7 subunit gene was highly silenced. Its protein content was 14.1%, and its wet gluten content, gluten index, Zeleny settlement value and the stability time were 21.9%, 21.0%, 18.8 ml and 2 min, respectively. The final cake total score and biscuit total score were 88.0 and 86.7, respectively, indicating that the transgenic lines are more suitable for processing high-nutrient cakes and biscuits.