The effects of high molecular weight-glutenin subunits on creep and recovery viscoelasticity of fully developed dough were investigated. The components of a Kelvin-Voigt model were used to evaluate viscoelasticity contributions and correlations. Elastic moduli of wheat dough G(1) and G(2) of specific glutenins correlated with quality indicators while shear modulus G(0) seem to contribute in a lower extent. Glu-D1 5 + 10 showed higher elasticity in G(0), G(1) and G(2) compared to Glu-D1 2 + 12. Giu-B1 17 + 18 presented higher elasticity for G(0), G(1) and G(2) compared to 7 + 8 and 7 + 9. Viscosity eta(0) showed higher correlation than viscosity (eta(1) and eta(2)) indicating that the two factors were important in explaining swelling capacity of proteins eta(2) and viscosity of non-gluten components eta(0) in dough. Viscosities eta(0), eta(1) and eta(2) were higher in 5 + 10 and 17 + 18 compared to the other compositions. Viscosity eta(1) seems to play minor role. Protein and wet gluten were significantly correlated indicating that dough viscoelasticity is related to glutenin composition. (C) 2014 Elsevier Ltd. All rights reserved.