Wheat grain properties and flour and dough quality are strongly influenced by the effects of growing season weather conditions. The overall understanding of the relationships between specific weather parameters and genotype by weather interactions on wheat quality is quite limited. A quantification of the relationship between wheat processing quality parameters and weather induced stress is needed to help understand wheat quality variability as a result of different growing season weather conditions. Six commercial wheat cultivars were grown in five locations across the Canadian prairies over two years. Intensive weather data was collected during the growing season at each location and used to calculate accumulated heat stress, useful heat and moisture stress for numerous crop development stages. Grain samples from each site were graded, then milled for the purpose of measuring dough properties. The growing season weather conditions experienced in 2003 and 2004 provided a wide range of growing environments for wheat production. Preliminary analysis of environmental and wheat quality data has shown a significant difference (P<0.001) among environments as well as among cultivars for various grain properties including yield, 1000-kernel weight, test weight and protein content. Further analysis is underway to examine the weather impacts on flour and dough properties.