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The influence of allelic variants of HMW Gand LMWG on viscoelastic properties of dough was evaluated in parents and 98 recombinant lines derived from the crosses Rebeca F2000 × Verano S91 and Galvez M87 × Bacanora T88. Genotypes were grown at Roque, Guanajuato during the Spring-Summer of 2008. Studied traits were mixing time, mixing stability and over-mixing tolerance, general strength of the dough and tenacity/extensibility ratio. HMWG alleles 1, 2*, 17 + 18 and 5 + 10 favored the quality of the dough and variants 2 + 12 and 7 + 9 were associated with low levels of gluten strength. A 7 + 9 allele was associated with genotypes prone to form tenacious dough. Alleles Glu-A3c, Glu-A3e, Glu-B3gand Glu-B3hfrom the cross Rebeca F2000 × Verano S91 affected positively the quality of gluten, while allelic variants Glu-A3b, Glu-B3hand Glu-D3cin the cross Galvez M87 × Bacanora T88 were associated with higher quality standards and its counterparts Glu-A3c, Glu-B3jand Glu-D3bwere associated to lower quality parameters. Results also shown interaction among loci, hence breeders need to be aware not only of the effect of individual alleles but also its interaction.