Winter triticale varieties ‘Amphidiploid 256’, ‘Rarytet’, ‘Timofei’, ‘Pudik’, ‘Panteon’ and others were comprehensively studied by gliadin and glutenin electrophoresis. Technological and baking properties of winter triticale with various levels of gluten, dough and bread qualities were analyzed. Of the test triticale accessions, 50% turned out to be heterozygous for gliadin components. These included varieties created on a multi-line basis. Varieties ‘Avangard’, ‘Vuiko’, ‘Bulat’, ‘Amfidiploid 42’, ‘Dinaro’ were uniform.