Quality of common wheat (Triticum aestivum L .) is largely influenced by the composition of its storage proteins. The aim of currently research is evaluation and characterization of primary and secondary structure of gluten in wheat, and selection of appropriate wheat to make Iranian flat bread, Taftoon. Therefore, eight wheat cultivars were selected on the basis division of Iran to four weather conditions: Morvarid from wet-warm condition, Chamran from dry-warm condition, Sirvan, Sepahan and Parsi from mild condition and Pishtaz and Pishgam from cold condition. Results of chemical and rheological analysis were shown Morvarid and Sirvan cultivars have the highest quality and Sepahan has the lowest quality and Chamran is appropriate cultivar to make Taftoon bread. Proteomic analysis were shown the most effectiveness of gluten subunits on wheat quality are, ?/?-gliadin in Gli-2 loci and Dy10, Dy3 and Dx5 in Glu-1 loci. Common characteristic of these subunits is high molecular weight along with low m/z. The most impressive subunit on flat bread quality is Bx17 in Glu-1 loci. The most suitable conformation on flat bread quality is ?-turn. It is appeared hydrophob bond has decreasing effect on wheat quality. Keywords: Wheat, Flat Bread, Gluten, Disulfide Bond, Hydrophile Bond, Hydrophob Bond
