Implementation of marker assisted selection (MAS) in bread making quality (BMQ) oriented breeding programs could allow genetic potential assessment of genotypes prior to their phenotypic evaluation. The mechanisms underlying some quality traits in wheat are now understood. This knowledge, coupled with the availability of the DNA sequences of the genes encoding gluten proteins and the wide application of the PCR, has enabled the design of diagnostic DNA markers for these quality traits. Bread wheat breeding programs developed in Institute of Field and Vegetable Crops, Novi Sad have originated a wide range of quality cultivars with strong flours and hard grain texture. During twenty years, in the process of bread-making quality prediction, composition of HMW glutenin subunits were analyzed beside standard technological parameters. However, in order to improve our breeding strategies new generations of PCR-based BMQ related markers were included in selection programs. This paper provides an overview of diagnostic DNA markers that are currently in use in foreign and domestic wheat selection programs. .