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In order to investigate the genetic diversity of high molecular weight glutenin subunits and relationships between the subunits and bread making
quality of wheat, seventy eight morphotypes of bread wheat of khuzestan provience from cereal collections of Tehran Agricultural College were studied, using SDS-P AGE technique. The results showed tour variants in GLU-B1 locus including: 7*,7**,8**, subunit 8 and null (1BY=null ,1BX=null) and
two variants in GLU-D110cus including: 2**and subunit 12. It was found that GLU-D1 locus has significant and more favorable effects on bread
quality, compared to other loci, and the absence of subunit 2 considerablly
reduces the bread-making quality. The effects of subunits of GLU-B110cus on bread-making quality is not well understood. Cluster analysis was performed to group locations (cities), and the results showed no relations between genetic and geographical diversity, concerning high molecular weight glutenin subunits.