Seventy-six promising bread winter wheat lines were investigated in relation to the allelic composition of grain storage proteins. The aim of the study was: i) to find out a possible relation between wheat quality and the separate low molecular loci and ii) to examine the potential of some of the existing \ud Glu-A3\ud alleles to increase the quality. Five indices were investigated that covered almost all aspects of grain quality: sedimentation value, wet gluten content, dough stability, bread volume, quality index and valorimeter. The samples for quality analysis were from a 3-year period of investigation. Different statistical approaches were used to study the influence of \ud Glu-A3\ud on the level of the indices. The LMW-GS were determined by SDS-PAGE (Payne et al. 1980). It was determined that locus \ud Glu-A3\ud had the strongest influence on quality among the loci, that determine the low molecular glutenins. The \ud Glu-A3\ud alleles influenced the end-use quality irrespective of the HMW-GS and LMW-GS composition background against which their effect was expressed. There were important variations among the separate alleles of \ud Glu-A3\ud locus for their direct effect on end-used quality. \ud Glu-A3\ud \ud f\ud had strong positive effect on the end-use quality against the background of all HMW combinations. \ud Glu-A3\ud \ud b\ud had a similar positive effect. The \ud Glu-A3\ud \ud b\ud allele was connected with high quality in wheat but its effect was weaker than that of \ud Glu-A3\ud \ud f\ud and was not significant for some of the investigated indices