Bread is one of the most traditional foods in the world, whose main ingredients are wheat flour, water, salt and yeast. Fermentation, one of the most important stages in baking, aims at producing gas (CO2), developing gluten and producing flavor and aroma in bread. In the mixing process, wheat flour proteins, such as glutelin, hydrate and form gluten, which is responsible for retaining gases produced by yeast. Glutelin, which is related to the mixture and dough development, is the most elastic and cohesive fraction. In this study, the relation between fermentation time and glutelin content was evaluated in bread. It was made from wheat flour, sugar, yeast, salt, soy oil and water in the ratio of 100:5:5:2:3:60 g/g. The dough rested for 10 min, was shaped and fermented at 30 °C for 60 min (sample A) and 120 min (sample B). It was then baked at 200 °C for 20 min. Glutelin was determined by the Osborne's method. Samples A and B exhibited 22.87 mg∙g-1 and 18.15 mg∙g-1 of glutelin, respectively. At longer fermentation times, there was decrease in protein extractability. During fermentation, the longer the resting time, the more release of some acids, such as acetic and lactic ones. Glutelins are soluble in weak bases and can be hydrolysed by acids with fermentation time. Since protein solubility is related to its digestibility, it is interesting to study process parameters that enable manufacturing of a quality product with high protein solubility.