Introduction As a result of years of research we were able to select mutants of winter wheat with better economically valuable traits than their parental forms and control sample. One of our important objectives was oriented to increase the gluten content of wheat grains. This objective was achieved by using mutant lines during hybridization process and selection of late-generation hybrids. Winter wheat hybrids of F5 –F8 generations were tested on the experimental fi eld of the Institute of Genetics, Physiology and Plant Protection in different climatic conditions during 2010 - 2013 years. Material and methods Flour (27 samples) was obtained by milling the seeds from nine hybrids of F5 - F8 generations using an automatic mill. The quantities of wet gluten in the tested fl our samples were determined by the method of manual gluten washing [1] and values gluten deformation index were determinate on the IDG-1 equipment. The dry gluten was obtained by drying the wet gluten in an oven to constant weight at 100ᵒC for 24h, using the air oven drying method. The dried gluten was left to cool for 1h before taking its weight as the dry gluten content.  The experiments were carried out twice. Results and discussions Plants of mutant hybrids F5 - F8 grown in drought conditions (2012 year) and in heavy rainfall (2013 year) had gluten on 5-6% higher than their parental forms and a control sample Odesscaia 267. The gluten content is an important factor in breadmaking quality. For grain gluten dry content we obtained a range of variability between 15 and 20 % in drought conditions and 14 -16% after heavy rainfall. We also used deformation index for assessment of gluten quality in the experiments. The deformation index parameter can take values between 0 and 100. The optimal value is considered between 65 and 80. Values greater than 80 describe strong gluten. Values less than 65 describe gluten having initially a moderate protolithic activity for the values between 40 and 65, and a very strong activity for smaller values than 40 [2]. We are going to use some mutants with optimal values of parameters for selection of genotypes with good gluten quality for winter wheat. The analysis of their parameters gave us the opportunity to select constant forms of wheat with good qualities of breadmaking quality on this period of study already. The more interesting of them are (mA 8/1 х LP 2/3), (mA 8/1 х Safi r) and (Alb.114 x LP 2/3).