Different wheat kernels (Australian, Argentine, Russian, American and French), and Egyptian wheat (Gimaza 9, Misr 1 and 2) local wheat cultivars were subjected to physico-chemical properties according to their different performance in baked products. The Total protein fraction for the all flour samples were studied and related to the of rheological and dough properties. Water addition required for dough development was positively correlated with gluten protein content  so the properties of flour dough strongly depended on high gluten index. On the other hand at low protein and gluten index were related to  weak dough with the low  glutenin and gliadin content. Thus, the behaviours of flour and dough respect to total protein fraction.