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In the NCPGRU, Plant Production Institute nd. a. V. Ya. Yuryev of NAAS, the collection of genetic diversity of spring bread wheat comprises 2950 accessions of different ecological and geographical origin. There are presented accessions selected by grain quality traits: stable high content of protein in the grain (more than 13%), high grain nature (more than 770 g/l) and vitreousness (55%), high gluten content (more than 28%) in flour, strength of flour more than 300 alveograph units, bread volume more than 600 ml, integral bred making value (8-9 points). The selected accessions are valuable initial material for breeding wheat with high bread making qualities.