Breeding for quality in wheat is as crucial as breeding for higher yield. Quality plays a significant role in wheat production because of the crop's functionality. Additives have become common in the baking industry, prompting a call for more "quality" wheat crops and ensuring that hard winter wheat can provide full functionality with or without additives. In this vein, a program was initiated with the USDA-ARS Hard Winter Wheat Genotyping Laboratory (HWWGL) in 2012 to introduce specific genes to the Oklahoma State University (OSU) wheat germplasm to improve disease resistance and functionality using a marker-assisted backcrossing method. The Bx7oe encoding allele was introgressed to build upon the existing dough strength within the germplasm, releasing three ultra-high dough strength cultivars possessing the glutenin subunit. To further see if the subunit's influence was responsible for the unusually strong quality, 50 experimental lines were selected using the marker-assisted selection method with or without the glutenin subunit. Only three lines showcased functionality comparable to two out of five checks included in the study, which displayed almost similar ultra-high dough strength and were thus advanced. The subunit's inconsistent influence supports the premise that relying solely on a single gene trait for selection may not be sufficient, as additional factors likely contribute to ultra-high dough strength.