Arabinoxylans (AX) are hydrophilic nonstarch polysaccharides found in wheat grain that affects end-use qualities,including bread-making quality. The objectives of this study were to (1) investigate the effects of wheat cultivar, growingconditions and locations on AX content; (2) evaluate AX content on the comparison of the ten Korean and CIMMYT wheatcultivars; and (3) determine the correlations between AX content and bread-baking quality to improve nutrition of baking quality.Water-extractable arabinoxylan (WE-AX) contents, total arabinoxylan (TO-AX) contents, and the percentage of WE-AX contentsover TO-AX contents (WE-AX/TO-AX) were analyzed. Twenty-six Korean winter wheat cultivars were cultivated in twolocations for three consecutive years. The results indicated that WE-AX, TO-AX, and WE-AX/TO-AX were significantlyinfluenced by genotypes, year and the interactions between year and genotype. Keumkang showed lower WE-AX content (3.25mg/g) than other Korean wheat cultivars. Eunpa, Jinpoom, Seodun, and Shinmichal 1 exhibited the higher TO-AX content(>18.65 mg/g) than other cultivars and Jokyoung and Keumkang (
