Bread wheat (Triticum aestivum L.) is one of the most important cereal grains in the world due to the storage protein present in the grain. Wheat proteins contain several types of glutenins and gliadins subunits that forms the gluten matrix after wheat flower is mixed with water to form dough. In dough, gluten confers unique viscoelastic properties responsible for a wide range of products that are consumed around the world. During the past few years, suggestions have been made that modern wheat varieties differs and has significantly more gluten than ancient wheats. This has led to heightened general public concerns about the reliability of the modern wheat which has been blamed for increase the incidence of some chronic ailments such as obesity, cardiovascular diseases and type-2 diabetes. Our objective was to investigate the effects of breeding on the quantity and quality of glutenins and gliadins during 150 years of breeding in Canada. A set of 37 hard red spring wheat cultivars were grown in a randomized complete block design at the Kernen farm, University of Saskatchewan, during 2016 and 2017. Cultivars were selected based on their year of release from 1860 to 2007 and subdivided into 11 ancients (lines from 1860 to 1935) and 26 moderns (lines from 1936 to 2007). Total protein (TP), polymeric protein (PP; glutenins) and monomeric protein (MP; gliadins) content were determined. Glutenins and gliadins polymorphism were evaluated with SDS-PAGE. Overall, TP vary between groups but differed statistically among cultivars. However, the amounts of PP and MP did not changed between sets. Most of the genotypes had the combination Glu-A1b (2*), Glu-B1c (7+9) and Glu-D1d (5+10) for the high molecular weight glutenins (HMW-GS) in both groups. A decrease was noted for the low molecular weight glutenins (LMW-GS) Glu-A3e in modern lines (58%) versus ancient cultivars (91%). The most frequent alleles of LMW-GS Glu-B3 and Glu-D3 were the Glu-B3b’ (55%) and the Glu-D3a (37%) in ancient lines whereas in moderns, Glu-B3h (58%) and the Glu-D3c (58%) were the most common subunits. Regarding ω-gliadins encoded by the Gli-B1, a relative high proportion of the ancient cultivars carried the Gli-B1b (55%) subunit whereas the most frequent band in modern lines was the Gli-B1d (58%). In conclusion, modern wheat varieties do not have drastically changed based on the observed content and polymorphism of HMW-GS, LMW-GS and gliadins. The impact of the alterations on the incidence of Celiac disease is currently being studied.