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Varieties of spring bread wheat with a high content of carotenoids in grain are highlighted. By yields capacity, they are inferior to the standard Kharkivs’ka 26. The varieties Lutescens 598, Lutescens 575, Lutescens 540, Lutescens 516, Kinelskaya 61, Kinelskaya 2010 exceed standard for bread wheat for the overall assessment of pasta features by 2 points and correspond to the level of the standard for durum whea. These samples are not inferior to standard of bread wheat by the general baking assessment and flour strength, and Omskaya 41, Kinelskaya 61 and Lutestsens 598 reached a level of strong wheats Voronezhskaya 6 and Kharkivs’ka 28 by the last indicator.