Glutenins are the major protein components of seed storage proteins (SSPs) in the wheat grain. They comprise highmolecular-weight glutenin subunits (HMW-GSs) and low-molecular-weight glutenin subunits (LMW- GSs), which are linked by interchain disulfide bonds to form polymers in dough. The composition and expression level of glutenins contribute to dough strength of wheat flour. The HMW-GSs and the LMW-GSs are encoded by genes at complex loci, and present in Glu-1 loci on the long arms and in Glu-3 loci on the short arms of the homoeologous group-1 chromosomes, respectively. Previously, we studied the SSPs composition and dough strength of chromosome deletion (CD) lines involving group-1 chromosomes. The absence of chromosome partial regions significantly increased or decreased dough strength, although the protein composition did not change when the size of the deleted chromosome region was varied. In this study, we analyzed the change of glutenin expression accompanied by an absence of chromosome partial region in CD lines. The absence of the fraction length (FL) = 0.47–0.76 region of the short arm of chromosome 1A significantly decreased the expression of all HMW-GSs. The absence of the long arm of chromosome 1A containing Glu-A1c allele significantly increased the expression of 1Bx7 subunit. This overexpression, which seems to Glu-B1al allele, might result in an increase in dough strength and show the positive relationship between the overexpression of 1Bx7 subunit and bread-making quality. The expression of D-type LMW-GSs were significantly decreased in the all CD lines involving chromosome 1B, while those of the other glutenins were increased. The absence of the short and long arms’ regions of chromosome 1D containing Glu-D3a allele and Glu-D1a allele, respectively, increased the expression of the other glutenins. These observations might show controls of gene expression of glutenins due to absence of chromosome regions in common wheat.