Improving quality of hard white wheat (HWW) varieties in the Pacific Northwest is important to establish and sustain a HWW export market. Asian food processors prefer HWW grain that can satisfy an array of baking needs, as well as produce superior quality noodle products. Five experimental populations were developed by crossing hard red winter (HRW) and HWW lines from the Midwest with HWW lines from the PNW. The parents were selected for their contrasting protein composition, protein quality, bread-making attributes, and noodle quality. Nearly 500 F3-derived F5 progeny grown in 2004 were evaluated for protein content, single kernel hardness, milling attributes, dough mixing properties, SDS sedimentation volume, and polyphenol oxidase (PPO) activity. The progeny were pre-screened for PPO activity and only those with low to moderate PPO levels were included in the study. Variation in flour protein composition was determined by SE-HPLC and gel electrophoresis of high and low molecular weight glutenins (HMW and LMW). The populations and progeny showed wide variations in quality. SDS sedimentation volumes ranged from 4.6 to 8.8 cc, with those lines having 2+12 HMW glutenin alleles averaging 6.7 cc and those lines having 5+10 HMW glutenin alleles averaging 7.6 cc. Mixing time for the samples ranged from 0.78 to 7.63 minutes. Differences in HMW glutenin composition were related to differences observed in dough-handling properties and protein composition as determined by both SE-HPLC and SDS sedimentation. At least five LMW glutenin bands were found to be polymorphic. Preliminary analyses suggest that the LMW glutenin patterns also can be related to variation in measures of protein quality and dough handling properties. Understanding relationships between protein composition and end-use quality of bread and noodles will result in more selection criteria and effective breeding strategies for improving HWW varieties in the PNW.