Wheat cultivars in North India were studied to understand their protein composition. Different protein fractions were analyzed using a method called Osborne fractionation and SDS-PAGE. The main protein fraction in wheat was found to be glutenin, making up a significant portion of the total protein. Gliadin subunits were also abundant, with α-, β-, and γ-gliadins being the most common. High molecular weight glutenin subunits varied among wheat varieties, affecting the overall protein composition. The study showed a strong relationship between different protein parameters, which could impact the quality of the final wheat products.