Introduction The kernel hardness have great effect on the baking properties of the resulting flour. Flour, which is made from hard wheat generally have a medium to high protein content and stronger gluten than flour, which is made from soft wheat. The Hardness-locus on chromosome 5D is the main determinant of grain texture in bread wheat. Puroindoline-a (pin-a), puroindoline-b (pin-b) and Grain Softness Protein (GSP) genes are tightly linked at this locus and their products are the predominant components of friabilin, a 15 kDa endosperm protein complex. The friabilin protein complex determines the kernel hardness. Generally, when the amount of the friabilin is high, the kernel hardness is soft and when the amount of the friabilin is low the kernel hardness is hard (Acsne, 2001). We can sort in these two groups the kernel hardness. Hardness in wheat is largely controlled by genetic factors but it can be affected by the environment. (Gyimes, 2004). The transgenic expression of wild type Pina sequence in the Pina null genotype gave soft grain with the characteristics of soft wheat including increased starch bound friabilin. The results of Martin et al (2006) support the hypothesis that both wild type Pin genes need to be present for friabilin formation and soft grain. Vitreousness is also have impact on Middle-European. A recent French study allowed distinguishing consequences of hardness and vitreousness. Hardness is suggested to influence the adhesion forces between starch granules and protein matrix whereas vitreousness would rather be related to the endosperm microstructure (Grefeuille et al, 2006). The high gluten, hard wheat flour generally contains about 12,0-13,0 % (or more) crude protein under Mid-European conditions. The relationship between wheat protein content and kernel texture is usually positive and kernel texture influences the eg during milling. Hard textured wheat grains require more eg than soft textured grains. The aim of our research was to determine the relationships between kernel hardness and other technologically important traits in wheat varieties widely used in the Hungarian agriculture (Veha, 2005.)