During last 30 years the varieties of T. turgidum L. var. durum. Kharkovskaya 5, Kharkovskaya 13, Kharkovskaya 15, Kharkovskaya 29, Kharkovskaya 31 and numerous breeding lines were created, the grain of which combines a good macaroni and bread-making quality. The peculiarity of gliadins electrophoretical patterns of these varieties is presence of 45 band in gamma-zone. This character is being used for selection of durum wheat breeding material with bread-making qualities. The phenol test and sedimentation method do not give positive results.