Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough development time(2.5-6.8 min), stability(1.5-7.9 min), resistance to extension(160-304 Bu), energy (62-80 cm2) and bread specific volume (3.06-3.40 cm3) compared to the Australian one. Nepta cultivars gave the best characteristics of farinograph, extensograph and the highest bread specific volume among Sudanese wheat investigated. DOI: http://dx.doi.org/10.3126/ijls.v7i1.8061 International Journal of Life Sciences 7(1): 2013; 12-16