Two grain quality parameters, four morphological characters of spike and HMW-glutenins were evaluated in 185 Spanish landraces of bread wheat. High variability was obtained in SDS sedimentation volume, protein content and HMW-glutenins frecuencies of several poor quality alleles were high red grain varieties had higher protein content than white ones.Trabajo realizado dentro del proyecto CICYT de referencia PA 85-0233.Peer reviewed