Bread making quality properties including protein content, Zeleny sedimentation, water absorption rate, bread loaf volume, SDS-sedimentation and grain hardness were studied in 80 winter wheat landraces and improved cultivars grown in Iran. All gliadin bands were polymorphic in both landraces and cultivars. Average number of gliadin bands was 28±1.34 and 21±0.89 for landraces and cultivars, respectively. This indicates existence of higher genetic diversity in landraces compared to improved cultivars. Statistical analyses revealed positive and significant correlations between six gliadin bands and brad making quality properties. Statistical analyses based on informative bands of each quality property indicated the possible use of Gene Bank of SPII landraces such as 10425, 11071… in breeding programs for quality improvement of wheat cultivars, specially for plant bread production.
