Ninety six wheat varieties were selected to determine their variations and frequences in HMW and LMW glutenin subunits The results showed that there were significant differences between strong wheat varieties and weak ones in glutenin subunits Glu A1a(subunit 1),Glu A1b(subunit 2 *),Glu B1b(subunits 7+8),Glu B1i(subunits 17+18),Glu D1d(subunits 5+10),Glu A3b and Glu D3c were high freqent in strong wheat varieties, while Glu A1c(N),Glu B1c(subunits 7+9),Glu B1e(subunit 20),Glu B1d(subunits 6+8),Glu D1a(subunits 2+12),Glu A3a,Glu A3e and Glu D3a were high frequent in medium or weak ones The effects of these subunits on gluten strength were accumulative and quality improvement could be obtained by recombination between wheat varieties with different glutenin subunits