Wheat is most affected by environmental and genetic factors so that any change in its structure/composition for any reason causes changes in grain technological performance. The role of the environment in determining the quality of the bakery product is very significant. Therefore, it is important to study the effect of environmental factors on the qualitative/quantitative characteristics of wheat in order to obtain high quality wheat. In this study, first, the physical and chemical properties of two Iranian cultivars (Parsi and Sirvan) along with three Syrian cultivars (Exad 65, Sham 1 and Sham 7) were investigated. Then, the electrophoretic pattern of protein and amino acid content in the flour of wheat samples were determined. . Finally, the rheological properties of the dough of wheat samples were evaluated. The results of physicochemical and rheological tests were analyzed in a completely randomized design. The least significant difference (LSD) test at the 5% level of probability was used to compare the mean of treatments. The tests showed that the moisture content of wheat and Syrian flour was significantly higher than those of wheat and Iranian flour. In terms of grain dimensions, Exide 65 had the highest dimensions and also the highest 1000-grain weight, whereas Parsi had the lowest grain dimensions and the lowest 1000-grain weight. The other cultivars did not differ significantly in terms of these two traits. Parsi wheat had lower hectolitre weight compared to other wheat cultivars. On the other hand, it was ranked second in grain hardness after wheat cultivar Sham1. Parsi wheat seeds were brighter than other wheat cultivars, and had the least yellowness. In terms of color, Exad 65 was more red, and other wheat cultivars were not significantly different in this trait. Protein content of the two wheat varieties Sham 1 and Sham 7 was higher than that of the other wheat cultivars. Wheat cultivars were significantly different in percentage of ash. Sirvan wheat had the highest and Parsi wheat had the lowest sulfhydryl groups. The sulfhydryl groups of these two cultivars and of Exad 65 were outside the range reported by the researchers. While the amount of disulfide bonds of all wheat cultivars studied was lower than the range reported by the researchers in proper flour. Sedimentation test of Sirvan was good, while Sedimentation test was very low for other wheat cultivars, which were poor. Falling number of wheat cultivars indicated that their alpha-amylase activity was low. Protein electrophoresis results of wheat samples showed that the electrophoretic pattern of Syrian wheat was bolder and richer than the electrophoretic pattern of Iranian wheat samples. In terms of amino acids, the wheat cultivars Sham 1 and Sham 7 was richer than that of the other wheat cultivars. The results of rheological properties showed that the water absorption of all samples was very high. Rheological properties of two wheat varieties Sham 7 and Sirvan are of high quality. The characteristics of these two wheat cultivars are sensible different from those of the two Persian and Exad 65 samples. The flour dough of both Parsi and Exad 65 cultivars did not show appropraite elasticity. The flour dough of Sham 7 and Sirvan cultivars were similar in terms of tensile strength. The tensile and energy-elongation phenomena show that the flour of Sham 7 had better consistency. In general, in terms of physicochemical properties and based on electrophoresis results, as well as amino acid composition, it can be concluded that Sham 7 was superior to other cultivars studied. Key Words: Wheat, physicochemical properties, Electrophoresis, Amino acids, Dough rheology.