The relations between the high molecular weight glutenin (HMW - GS) and bread - making quality of 81 Iranian wheat cultivars (T. aestivum L.), have been studied using SDS - PAGE technique. At the G1uAI locus the subunits 1 and 2* which are considered as good alleles in relation to quality were present in 31% of the cultivars. At the GIuD1 locus the subunits 5 + 10 which are related to very good bread - making quality and the subunits 4 + 12, 3 + 12 and 2 + 12 which show positive correlation with poor bread - making quality were present in 30% and 70% of the cultivars, respectively. The quality score assigned to the alleles of Glul loci by Payne method, were determined for the cultivars. In this study, 9% of the cultivars had high bread - making quality (score 10) and 51% had low quality (score 4 - 7). A new GIuD1 subunits was observed in 3 Iranian cultivars and named 2**+10* alleles.
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