Influence of gliadin components blocks on technological and baking grain qualities was investigated. It was shown that interaction of gliadin blocks affects on quality. The 1A4 and 1D4 blocks reduce negative action of the block 1B3 on baking quality. Combinations of gliadin components blocks of first three homeological chromosomes: 5.1.7., 10.1.4., 4.1.7., 5.1.3., 4.1.3 were the best in influence on gluten quality in Krasnodar conditions. It was managed to select lines without adverse Gld 1B3 effect. Good quality varieties: Spartanka, Skifyanka, Pobeda 50, Jirovka, Yuna, Hasarka, Verna, Ofelia, Leda, Rufa, Gorlitsa, Echo were created in the Institute. Evolutional approach, gradual development of quality traits, using of different complementary sources of quality in system of complex stepped hybridization allow to adjust "conveyor" for creation of new high-quality varieties, and gliadin markers method allow to identify them at early stages of selection.