The researchers analyzed the composition of high-molecular-weight glutenin subunits (HMW-GS) in wheat to evaluate its quality. They found that certain subunits, like 5+10 at Glu-D1 locus, led to better technological characteristics. Cultivars with optimal proportions of total HMW-GS showed good properties. The study revealed a positive influence of HMW-GS on various quality parameters like sedimentation value, Gluten Index, and dough energy. The proportion of HMW-GS had a significant impact on protein content, dough development time, and loaf volume.