To determine how the increase in protein content of high protein wheat lines affects the biochemical distribution of the protein in the kernel. To evaluate the rheological and breadmaking quality characteristics of high protein lines developed from Canadian wheats and to assess the blending potential of high protein wheat lines with weaker wheats. To investigate the potential of high protein wheat lines for value-added products including vital gluten and edible gluten films, as well as speciality bread products such as bagels, pretzels and multi-grain breads.