The aim of the study was to estimate the correlation and regression relationships between main quality characteristics in winter bread wheat genotypes and to determine criteria for selection that could be used to identify desirable genotypes with high grain quality. The following quality characters of grain were measured: thousand grain weight (TWG, g), test weight (TW, kg/hl), vitreousness (V, %), crude protein content in grain (CP, %), wet gluten content (WG, %), dry gluten content (DG, %), sedimentation value (SV, cm3 ), bread making strength index (BSI), gluten weakness (GW, mm) and fermentation value (FV, min). The study revealed positive significant correlation of WG, BSI and DG with CP. WG correlated significantly and positively with BSI, SV and DG. The relationships of FV with SV and DG were also positive. SV correlated positively and significantly with DG. DG and BSC exhibited the highest positive direct effect on CP. DG showed the highest positive direct effect on WG. CP and GW exhibited the highest positive and negative direct effects on the BSI. V and DG had the high positive direct effect on SV. CP and V had the highest positive direct effects on DG. Stepwise regression analysis indicated that, DG and BSI were the most potent predictor variables for CP. DG was the most potent predictor variables for WG, while 72.9% of the total variation in the SV was explained by V and FV. The results of this study will be of benefit for the bread wheat breeding programs.