Abstract. Five winter wheat varieties grown in 1992-95 at two levels of the nitrogen fertilization: 50 and 150 kgN/ha, were tested. Protein content, wet gluten content and gluten index value were examined. Gluten index values, which according to Perten’s method determine baking quality, were negatively correlated with protein and wet gluten contents. Within the tested varieties significant differences were found for the values of gluten index. The results obtained suggest that irrespective of the effect of N-fertilization, gluten indices for the varieties tested are also genetically determined.