The composition of high-molecular-weight glutenin subunits in wheat strongly affects its quality. Subunits 1, 7 + 8, and 2 + 12 are common in different parts of the wheat genome. The total content of these subunits is closely linked to wheat quality parameters like sedimentation value and gluten content. Subunit 5 + 10 has the strongest correlation with breadmaking quality, followed by 2 + 12, 7 + 8, 7 + 9, and 4 + 12. The total content of high-molecular-weight glutenin subunits, especially x-type and y-type subunits, is more strongly related to quality parameters than individual subunits. Flour glutenin macropolymer content is a good indicator of breadmaking quality due to its simple measurement and strong correlation with various quality parameters.