Mixsmart software® analyses the mixogram curve by dividing it into two envelope curves with a midline, resulting into 44 parameters. These parameters are measurements made at different heights, widths, areas, times and slopes on the mixogram. Six Mixsmart parameters: midline left slope (MLS), midline right slope, midline peak time (MPT), midline peak value (MPV), midline right integral and midline tail width, were selected (based on their heritability, coefficient of variation, coefficient of determination and their genotype contribution to variation). The primary wheat quality characteristics used in South Africa during evaluation include: hectolitre mass (HLM), falling number (FLN), grain protein content (GPC), flour protein content (FPC), flour yield (FLY), corrected flour colour (KJ76), farinograph water absorption (FABS), alveograph stability/distensibility ratio (P/L value), alveograph dough strength (STR), LFV and corrected LFV (LFV12%). All these characteristics were included in determining the relationship between six selected mixograph parameters to determine whether the parameters could be indicative of good bread making quality. For this study, ten commercial bread wheat cultivars of the summer rainfall region breeding programme were planted at three locations during two seasons. Trials were planted in a randomised complete block design with four replicates. The harvested material’s quality was acceptable as indicated by HLM (> 76 kg.hl-1), protein content ( 11%) and FLN (> 250 sec). The genotype effect was highly significant (P < 0.001) for all six selected Mixsmart parameters as indicated by the ANOVA. Environment and year effect was each highly significant (P < 0.001) for five of the parameters. Interactions between genotype and environment as well as genotype and year were also highly significant (P < 0.001) for all parameters. The interaction between environment and year indicated that the environments did not respond the same for the two seasons as most of the parameters were highly significantly (P < 0.001) correlated but MLS and MPT were only significantly (P < 0.01) correlated. The mixogram parameters MLS and MPV were the only parameters correlating significantly with LFV, the final test for bread making potential. MLS also correlated with FLN, GPC, FPC, FLY, STR and LFV12%. MPV also correlated positively with FLN, GPC, FPC, KJ76 and STR. All six Mixsmart parameters showed highly significant positive correlations with the primary quality characteristics, confirming that they could be good indicators of primary quality characteristics.