Elevated CO_2 concentrations and temperatures under global climate change scenarios projected for coming decades could impact bread wheat (Triticum aestivum) quality. Hence, there is a need to understand the effects of these environmental factors on crop quality. The objective of this study was to experimentally test the effects of elevated CO_2, temperature, and their interactions on wheat grain quality characteristics relevant to its processing, including grain protein content, wet gluten content, sedimentation value, and falling number (alpha-amylase activity). Bread wheat (`Liaochun 10') was field grown in CO_2 and temperature gradient chamber (CTGC) and ambient controlled temperature gradient chamber (TGC). The results indicated that elevated CO_2 concentrations (433.3 to 610.2 μmol·mol -1) had negative effects on grain protein content, wet gluten content and sedimentation value of bread wheat, but gradual temperature increases (2 ℃ range) had positive effects on these three main quality characteristics. The interaction between gradual increases in CO_2 levels from 433.3 to 551.5 μmol·mol -1 and temperature increases (+2 ℃ range) showed a similar benefit on grain protein content, wet gluten content and sedimentation value of bread wheat, but when CO_2 concentrations approached 610.2 μmol·mol -1 and mean daytime temperature increased more than 2 ℃, the interaction of CO_2 and temperature had a negative effect on the three bread wheat quality characteristics. In addition, under CO_2 concentrations of 433.3-610.2 μmol·mol -1 and gradually increasing temperatures, CO_2 enrichment reduced alpha-amylase activity of bread wheat whereas elevated temperatures and the interaction of elevated CO_2 and temperature enhanced alpha-amylase activity of bread wheat.