Durum wheat (Triticum turgidum ssp. durum), one of the most important cultivated species in North-Africa, is mainly used for pasta and, to a lesser extent, as flat-bread and couscous for human consumption. A lot of breeding programs concentrate mainly on the dough quality. Quality value is determined by protein content, glutenin, and gliadin allelic composition, the different ratios between those subunits and with less importance the expression of other loci. The aims of our study are to determine some genetic tools of selection, from a choice of high quality wheat genotypes, and propose a breeding improvement program. Among thirty-seven varieties, we assessed the dough quality based on some technological parameters (such as, grain protein content, SDS-sedimentation volume, mixogram) and analysed the variability of gluten subunits (HMW and LMW glutenins and gliadins). Based on the results, we have characterized and selected varieties with better gluten strength and some landraces that displayed the best grain protein contents. The relationships between technological parameters and protein electrophoretic patterns showed that the presence of some Glu-B1 subunits correlated, with a positive influence, on SDSS parameters value. In contrast other subunits of the locus Glu-A1 have a negative influence on gluten strength.