Glutenin subunits which are influenced by genetic factors have significant impact on the bread making quality. In this study, GRAIN quality traits together with high molecular WEIGHT glutenin subunits were evaluated in 32 commercial cultivars of bread wheat using SDS-PAGE. Cultivars Zagross, Maroon, Chenab and Sirvan with 10 genome score were high quality cultivars and cultivars Bezostaya, Parsi, Golestan, Chenab, Niknejad, Atrak, Marvdasht, Karaj 2, Khazar 1, Vee/Nac, Rasoul and Moghan 1 with favorable quality were better than other cultivars. There were significant positive correlations between 2*, 17+18 and 5+10 alleles and SDS-sedimentation volume. Principal component analysis performed for 12 traits showed that four components defined 73.4% of observed variations. Accordingly, screening based on the effective characteristic such as protein (%), water absorption (%), GRAIN hardness and SDS-sedimentation volume can be appropriate. Based on the results of stepwise regression analysis, sunn pest damage (%), Zeleny sedimentation volume, GRAIN protein content and 1000 GRAIN WEIGHT respectively justified a total 76.8% changes of SDS-sedimentation volume. Selected cultivars based on genotypic rating and physical test were determined for breeding programs.