Using wheat varieties of various baking quality, the distribution of S-S bonds in gluten complex molecules were investigated. Therefore the contents of those bonds were determined in the absence and in presence of 7 M urea in whole gluten solubilised in acetic acid, as well as in glutenin and gliadin. In those two separate protein fractions the dynamics of interchain S-S bond reduction was also investigated. In last case thę two step reduction was observed; the first reduction step of glutenin ended earlier end on much lower level in that of high quality. It can be concluded, that the distribution, but not the content of S-S bonds in separate protein fractions can be bound with the baking quality of wheat flour.