Triticum dicoccum and Aegilops tauschii carry genes/alleles influencing favorably yield, resistance to diseases, and tolerance to abiotic stresses. Hybrids made by crossing these two species, are referred to as synthetic wheats. Synthetic wheat has been crossed to modern wheat genotypes to combine desirable traits from the first into agronomically-acceptable wheat hybrids. A set of 14 synthetic-derived, agronomically-acceptable, wheat lines and 8 common wheat cultivars, were examined in relation to Glu-1/Glu-3 glutenin subunit composition, gluten quality-related parameters (protein and SDS-Sedimentation), and dough viscoelastic properties (using the National-Mixograph and the Chopin-Mixolab dough mixers and the Alveograph). Nine lines possessed the Glu-1/Glu-3 glutenin composition of the common wheat parent (Cv. Pastor, Glu-1: 1, 17+18, 5+10, Glu-3Ac, and Glu-3Ag); other two showed the Glu-D1t subunit, 1.5+T2, from Ae. tauschii, and other five genotypes possessed the Glu-A3b' allele, from T. dicoccum. The wide differences in the gluten quality-related parameters observed among the synthetic-derived lines could not be clearly associated to their differences in Glu-1/Glu-3 allelic composition. However, the Glu-D1t subunit 1.5+T2 was present in the lines showing the best gluten extensibility but the weakest gluten type. The Chopin-Mixolab proved to be a potential instrument to screen breeder's lines for gluten quality; when testing whole grain flour, the dough development time stability, and breakdown parameters of the Mixolab showed high correlation with the dough strength parameter W of the Alveograph.