Overexpression of Glu-1Bx7 via the allele 1Bx7OE contributes significantly to high dough strength in some varieties of wheat. In this study, we investigated the relationships of two allelic variations in Glu-B1 (Bx7, Bx7OE) with glutenin expression characteristics using near-isogenic lines (NILs) of ‘Keumkang’. In order to make 1Bx7OE NILs of ‘Keumkang’, we found seven wheat varieties harboring 43 bp insertion in the 1Bx7 promoter, and duplication of 1Bx7 gene were confirmed in four of the seven varieties. As a result of HPLC, the 3 varieties with 43 bp inserted into the promoter did not show significant Bx7 protein expression compared to ‘Keumkang’ without 43 bp inserted into the promoter. However, the four duplicated Bx7 gene varieties showed higher Bx7 protein expression than those in which only 43 bp was inserted into the promoter. Among selected variety, ‘CHISHOLM’, which has Glu-A1 (2*), Glu-B1 (7OE+9) and Glu-D1 (5+10) of HMW-GS (High Molecular Weight Glutenin Subunits), was crossed with ‘Keumkang’, a wheat variety containing Bx7. It was then backcrossed with ‘Keumkang’ three times, we have been breeding the BC3F3 generation ‘Keumkang’ NILs. In both analyses SDS-PAGE and HPLC analysis, the expression of Bx7 was significantly increased in NILs compared to that of ‘Keumkang’. These results provide insight into expression of Bx7OE, which is highly regulated by gene duplication. In addition, the HMW-GS protein level was increased by introducing Bx7OE protein into 'keumkang' wheat, it is expected that more strong dough properties flours can be produced without blending with other flours.