Abstract: The study took Yangmai 13 as the test material to explore the effects of nitrogen reduction on yield and quality of weak gluten wheat. A field experiment was set up with six treatments: no nitrogen application（CK₁）, conventional application of common urea（CK₂）, conventional application of controlled-release urea（T₁）, 10% controlled-release urea reduction（T₂）, 15% reduction（T₃） and 20% reduction（T₄）. The differences in wheat yield, dry matter accumulation, grain quality and flour characteristics among all treatments were analyzed. The results showed that the grain yield of T₁ was the highest, followed by T₂, and was significantly higher than that of CK₂. Plant height, spike length, grain number per spike and 1000-grain weight of nitrogen-applied treatments were significantly higher than those of CK₁, with no significant differences among nitrogen treatments. The 1000-grain weight and spikes per unit area of T₁ and T₂ treatments were both higher than those in other treatments, while there was no significant difference between T₂ and T₁. Dry matter mainly accumulated in stems at heading stage and in spikes at maturity stage. In T₂ treatment, grain protein content（11.54%）, sedimentation value（29.59 mL） and test weight（807.40 g/L） were significantly higher than those of CK₁, and showed no significant difference compared with CK₂. The softening degree（91.00 BU） of T₂ was significantly lower than that of CK₁, while its extensibility（177.41 mm） and wet gluten content（21.70%） were significantly higher than those of CK₁, with no significant difference from CK₂. Dough development time（1.80 min） and stability time（2.22 min） of T₂ were significantly lower than those of T₁. In conclusion, reducing controlled-release urea application by 10% can stabilize yield and maintain grain quality of weak gluten wheat in southern Henan, which provides a feasible technical scheme for green and efficient wheat production.