The objective of this study was to broaden the genetic bases through identification and evaluation of promising wheat mutants with higher yield and better quality. Genetic variability was induced in three wheat varieties Sarsabz, Kiran-95 and TD1 for the development of new ideotypes by gamma rays, EMS and combined treatment. From M3 generation, 30 promising mutants were selected on the basis of phenotypic variations. These mutants were confirmed through SSR markers in M4 generation and further characterized for quality traits through PINa-D1, PINb-D1 and waxy gene. As the physical trait grain texture affects the milling and marketing of bread wheat, the mutants were characterized based on their hardness. Among the 30 mutants along with three parents, the grain texture of 20 mutants was categorized as soft, 12 as hard and only one mutant was classified as ultra-hard. Our results showed five types of waxy phenotype (Type 1, 2, 3, 5 and 8) in which five mutants were non-waxy, three were waxy and 19 along with parents were partial waxy. Hardness index was ranged between 56 to 89 indexes. Seed diameter was varied from 2.51 to 2.86 and moisture contents were between 10.13 to 11.70. Highest gluten contents 45 were found in L23 and lowest were found in L8 and L11 (37). Maximum zeleny value of 87.3 was recorded in L12 and 23. Maximum falling number was observed in L5 (729 seconds) and minimum was 425 seconds in mutant L23. In this work new bread wheat ideotypes were developed for the identification of plant architecture and grain quality traits which could play a role in future wheat breeding. This work reports genetic characteristics of grain texture and starch content at gene level that could help in the improvement of modern cultivars for the purpose of milling and value addition to wheat product.