Technical Abstract: Bread wheat (Triticum aestivum) is the result of natural combination of three wild grasses. One of these grasses Triticum tauschii is a useful source of insect and disease resistance properties that can be introduced into bread wheat by conventional breeding techniques. Triticum tauschii may also be a source of flour proteins that make up gluten. The flour gluten proteins, high molecular weight glutenin subunits (HMW-GS), that have the most impact upon bread quality come from Triticum tauschii. We examined the HMW-GS proteins from Triticum tauschii to see how similar they are to the proteins in bread wheat. The proteins of Triticum tauschii are very similar, confirming the idea that we may be able to improve bread quality with these proteins.