Gluten is a network formed by storage proteins mixed with water. Gluten-related disorders encompass allergy, coeliac disease and non-coeliac gluten sensitivity (NCGS). NCGS is a major issue in occidental countries. Its medical causes are unknown yet. One hypothesis to explain this disorder is the incomplete digestibility of the gluten network due to its larger size. To address this question, we studied i) a set of seventy-five lines illustrating the bread wheat (Triticum aestivum) diversity, including old and modern cultivars; ii) such a set of twenty-five lines of durum wheat (T. durum), both cultivated in two locations. The grain traits measured concerned the grain hardness, the grain protein content and composition. We also assessed the rheological parameters of the dough based on the Chopin alveograph (tenacity, extensibility, strength and elasticity index). For gluten, we measured the gluten index. The mass of glutenin polymers of the flour was evaluated by AFFF (Asymmetric Flow Field Flow Fractionation). Similarly, the mass of gluten polymers was characterized. The gluten network was imaged by Chemical Exchange Saturation Transfer (CEST). In each specie, the structuration based on the phenotypic data is mainly explained by the registration date of the cultivars. Contrasted varieties were then selected to be transformed either into bread or pasta according to standard processes. The in-vitro digestibility of each transformed product is currently being analysed. Our final objectives are to quantify the genetic diversity for in-vitro digestibility and to determine traits related to gluten digestibility that breeders could take into account in their breeding programmes 020327