The audience is Oklahoma Extension Educators taking part in a statewide inservice. A sequence of six modules of in-service training was designed to give a simplified overview of wheat quality from different points of view. The overall goal is to demonstrate the unique characteristics of wheat proteins and their many roles in making products we love to eat. In this first module, participants will learn the type of wheat proteins and their structural make-up that gives distinctive properties and their effect in yeast-fermented bread and tortillas. In this Module we will start with a simplified description the network that determines volume, texture and other sensory attributes in bread and tortillas. Participants will also learn the type of information determined in wheat flours to describe how they are going to perform when they are used at home or in the industry.