The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein   were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for  determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was  unsuitable. The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein   were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for  determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was  unsuitable.