Wheat grain quality and protein composition depend on many factors, such as genetic characteristics, agroclimatic growing conditions, agrotechnical measures, and exposure to stressful environmental conditions. Variations in protein composition are a critical factor in determining the end-use quality of dough products. Therefore, this research aims to determine the influence of genotype and environmental factors, i.e. two climatically different growing seasons, on the content and composition of gliadins and glutenins in wheat grain. An analysis of technological and rheological quality properties was performed on the grain and flour of six winter wheat genotypes grown in two growing seasons, based on which the genotype Kraljica was classified in the best quality group (A1-A2). Also, the contribution of gliadins and glutenins to the dough's rheological properties was analyzed. The results showed that the presence of gliadins and glutenins significantly affected dough stability and dough development time, while changes in their mutual ratio affected gluten viscoelasticity and dough stretchability. The ratio of gliadins and glutenins is negatively correlated with dough development time, dough stability, gluten index and protein content. Analysis of the gliadin and glutenin content showed polymorphism in the number and intensity of polypeptide chains, especially in the molecular weight range that corresponds to the area of α/β and γ gliadins and the area of LMW glutenin.